
Class T//¥-7^ 
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COPYRIGHT DEPOSm 



THE 

WIFE'S Handbook 




hy 

Roger Nobman 

ii 

Mrs. R. B. Norman 
Wheeling, W. Va. 



TX \Ai 



OCT -6 1914 



'CI,A380707 



INTRODUCTION 

The name of this book was selected after considerable 
thought. The book deals with subjects which should be con- 
sidered by both husband and wife in their married life, but it is 
named The Wife's Handbook because it is felt that several 
chapters are altogether for the wife, and the remaining chapters 
contain information of value to a wife, and of especial value to 
a widow. 

Our wives have no business instruction, and practically no 
instruction concerning matters sexual, for it cannot be said that 
the vague and indefinite teachings of their mothers are of real 
value. 

It is sad but true that the modern wife does not know her 
business. The husband's business is to provide the funds for 
the sustenance and clothing of the family. The wife's business is 
to care for the family. These duties in the ordinary family 
comprise purchase of food and clothing, cooking, bearing and 
care and education of children. The man begins after school 
days, and often during school days, to educate himself in the 
business of a husband, that is, a provider. The woman is rarely 
taught her duties before marriage, often she takes pride in her 
lack of business education, and supposedly her chief asset for 
marriage is her innocence or complete lack of knowledge of sex- 
ual matters. This would be all right if she learned her duties 
shortly after marriage, as the man similarly continues after 
marriage to add to his knowledge and income as the husband and 
provider. But the woman rarely acquires much greater knowl- 
edge; she learns a few things concerning care of house, learns a 
little about the sexual life, but she does not learn to attend 
systematically to her duties. 

This is not strange, and the wafe is not altogether to be blamed. 
For example, take the chapter on accounts. This chapter is 
written by a bookkeeper. To evolve a similar scheme of keeping 
accounts, a woman must acquire a know^ledge of bookkeeping, 
either self-taught or at a business college. All wives of value 
have evolved for themselves a system somewhat similar to this 
one, but few wives can take a course at a business college and 
thereby become excellent accountants. 



IV The Wife's Handbook 

Take another example; the chapter on Married Sexual Life. 
The author has asked doctors and other professional men for 
books containing the information herein. No book has it all; 
doctors have stated that there is no such book. The author is 
confident that no woman and very few men know the facts here 
presented. Previous books about sexual life seem generally to 
have been written by ministers and are principally sermons on 
sexual theology rather than facts on sexual physiology. 

There is nothing unusual in this book ; nothing startling. It 
can nearly all be found in books and lectures by people who know 
the subject. After each important subject is a list of good 
reference books, with cost of each. In these books may be found 
more complete information regarding certain facts of the sub- 
jects briefly discussed. 



NOTICE 

Purchasers have written me letters requesting me to buy for 
them reference books or articles of equipment, etc., mentioned in 
the various chapters of the book. The author is willing to do 
this, provided the money is sent in advance. There is no desire 
to advertise any particular reference book or article of equip- 
ment. The author is not paid to mention these in this book, and 
will remove them if any progress of science or invention produces 
a better. However, the author will send any reference book or 
article at the price stated, this price being the same which must 
be paid any ordinary dealer. The author, of course, makes the 
same commission as the ordinary dealer. 



CHAPTER I 
FOOD 

General remarks : appetite best guide. FOOD VALUES : 
classification, proteids, fats, carbohydrates, calories. TABLES : 
units of proteids, fats and carbohydrates required; number of 
calories required for baby, child, girl, woman, and men at differ- 
ent kinds of work ; calculations to obtain calories ; table of calories 
in various articles of food. TABLES OF MEALS: for baby, 
child, girl, boy ; and meals for week each in January, April, July 
and October for office man, for laborer. HOW TO DETECT 
FOOD WHICH IS DISEASED; UNSOUND; OR UNWHOLE- 
SOME AND UNFIT FOR HUMAN FOOD: animals; poultry 
and game ; fish ; fruits and vegetables ; corn ; bread and flour ; eggs ; 
butter ; milk and water. FOOD IN SEASON : table of seasonable 
food in spring, summer, fall, winter. DIGESTION : table of 
length of time to digest various articles of food. STIMU- 
LANTS : effect of alcohol, tea, and coffee. DIET : diet for sick 
persons; diet for fat and thin persons; table of foods arranged 
in order of fattening qualities; diet for brain workers; diet for 
different climates and different seasons of the year. 

CHAPTER II 

COOKING 

General remarks. EQUIPMENT: articles for kitchen; com- 
parison of cost of coal and wood, gasoline, gas, and electricity; 
articles for dining room. USES OF FOOD NOT EATEN : stock ; 
meats ; eggs ; butter ; potatoes ; cheese ; rice ; vegetables ; fruits. 
GUEST BOX : necessary articles. RECIPES : object of cooking ; 
methods of cooking. MEAT : thirteen recipes. POULTRY AND 
GAME: twelve recipes. BEVERAGES: four recipes. BREAD: 
ten recipes. VEGETABLES : nineteen recipes. SOUPS, ETC. : 
five recipes. SALADS, DRESSINGS, ETC.: thirteen recipes. 
SAUCES, PICKLES, ETC.: six recipes. DESSERTS, PUD- 
DINGS, PIES, CAKES, ETC.: thirty-five recipes. 



VI The Wife's Handbook 

CHAPTER III 
SERVANTS 

General remarks. RULES TO KEEP ONE: characteristics 
of French, Polish, Swedish, German, Irish, Negro, American. 
EMPLOYMENT : methods of obtaining. DUTIES : list for one 
servant, for cook and maid, for cook and man. WAGES : for one 
servant, cook and maid, man, in east, south, Chicago, Seattle, 
farms. ADVICE : treatment ; furniture for room. 

CHAPTER IV 
CLOTHING 

General remarks. HYGIENE : explanation of effect on health 
of different kinds of clothes ; clothing table for winter, summer ; 
shoes. SELECTION OF CLOTHING. CLEANING AND DYE- 
ING: dry cleaning; how to remove grease, paint, tar, grass 
stains, etc. ; wet cleaning; dyeing; finishing. STORING CLOTH- 
ING, FURS, ETC. ; clothes ; shawls ; blankets ; rugs ; carpets ; 
furs. SEWING: equipment; patching; darning, TASTE: 
colors best suited to different types, blonde or brunette. 

CHAPTER V 
FURNITURE 

General remarks. HISTORY: Egyptian; Pompeian; Gothic; 
Renaissance; Louis XIV; Louis XV and XVI; Empire; Eliza- 
bethan; Chippendale; Mission. TABLES OF NECESSARY 
FURNITURE: front porch; hall; parlor; library; bedroom; 
dining room; bathroom; servant's room; guest room; back 
porch; cellar. SELECTION: shrinking; sawing; leather; beds; 
rugs; antiques; veneering. CARE OF FURNITURE: paints; 
varnishes, etc.; stains; fillers; operation of painting or varnish- 
ing; removing or cleaning old paint; quantities needed; broken 
furniture; scratches, etc.; dents; wall paper; cost per room, 
house cleaning. 



Thk Wife's Handbook VII 

CHAPTER VI 
MEDICINE 

General remarks. NURSING : care of the sick room ; heat- 
ing and ventilation ; care of the patient ; methods of giving baths ; 
temperature ; bedsores ; taking temperature ; rules ; respiration ; 
medicines ; food ; broth ; application of heat and cold by poultices, 
stupes, packs, ice coil, etc. ; infectious and contagious cases ; con- 
valescents ; special points ; the dying and dead. MEDICINE 
CHEST : complete family chest ; settlers' or campers' medicine 
case ; medicine pocket case ; costs ; contents. CAUSES OF VAR- 
IOUS DISEASES: appendicitis; bubonic plague; cholera; dia- 
betes ; diphtheria ; dysentery ; gout ; malaria ; measles ; mumps ; 
pneumonia ; scarlet fever ; smallpox ; tonsilitis ; tuberculosis ; ty- 
phoid fever; whooping cough. RULES FOR HEALTH: anti- 
septics ; bathing ; constipation ; eyes ; exercise ; flies and mosqui- 
toes ; teeth ; ventilation ; water. HOME TREATMENT : appen- 
dicitis; loss of appetite; billiousness ; blood poison; boils; broken 
limbs ; burns ; chills ; choking ; cholera morbus ; colic or cramps ; 
constipation ; corns ; cough ; croup ; cuts ; diarrhoea ; diphtheria ; 
drowning ; earache ; epilepsy ; fainting ; fever ; hair ; headache ; 
hiccough ; hysteria ; insomnia ; intoxication ; bleeding lungs ; ma- 
laria; measles; mumps; nosebleed; pain; pneumonia; poison; 
rheumatism; scarlet fev^r; sleeplessness; smallpox; snake bite; 
sprains ; suffocation ; sunstroke ; sore throat ; tonsilitis ; tooth- 
ache; typhoid fever; unconsciousness; vomiting; warts; whooping 
cough; wounds. CAMPING: health rules. 

CHAPTER VII 

ETIQUETTE 

General remarks. INTRODUCTIONS. CALLS: cards; 
forms, sizes. WEDDINGS : forms of invitations ; guests ; gifts ; 
expenses, by whom paid; reception at house after wedding. 
LETTERS. DINNERS : invitations ; courses ; setting table. 
DANCES: invitations; conduct at dance. HOUSE GUESTS. 
TIPS. OTHER POINTS : theater ; riding ; presents. 



VIII The Wife's Handbook 

CHAPTER VIII 
ACCOUNTS 

General remarks. NECESSITY FOR ACCOUNT KEEP- 
ING. HOUSEHOLD DUTIES: customs; allowances; various 
systems, one recommended. VARIOUS METHODS OF SAV- 
ING : groceries ; butcher ; milkman ; food in season ; clothing ; 
receipts ; kitchen economies ; absurd economies. EXPERI- 
ENCES OF OTHERS: financial budgets of many good house- 
keepers; expenditures for food, clothing, etc., with various in- 
comes. FORMS FOR ACCOUNTS: explanatory notes and 
year's blanks for household expenses, daily household notes, ex- 
penditures for husband, personal (wife's) expenses. 

CHAPTER IX 
MARRIED SEXUAL LIFE 

General ignorance, male, female; mother's teachings generally 
useless or worse. MARRIAGE RELATION: reproductive or- 
gans; judgment and consideration necessary. PHYSIOLOGY 
OF CONCEPTION : fertilization ; spermatozoa and ovum must 
unite ; avoidance of conception ; various methods generally use- 
less, often harmful; abortion, always dangerous, often fatal, not 
described. PREDETERMINATION OF SEX: rules for boy, 
girl, generally effective. BARRENNESS: causes in male dis- 
cussed, physical defects, self abuse, nightl}'^ emissions, over indul- 
gence, venereal diseases; causes in female discussed, physical in- 
ability, self abuse, unnatural intercourse, venereal diseases. CON- 
CLUSION. 

CHAPTER X 
PREGNANCY AND CHILDBIRTH 

General remarks. Not so dangerous as believed ; statistics ; 
danger principally to child. PREGNANCY: description of or- 
gans; size as compared with child; examination before marriage; 
signs of pregnancy; intercourse during pregnancy; sickness, 
necessary care and attention. CHILDBIRTH: physiology of 
childbirth ; divided into three periods ; precautions ; care of 



The Wife's Handbook IX 

mother. HEREDITY: common errors; theory of heredity; just 
what is proven, not proven; inheritance of acquired characteris- 
tics; inheritance of disease; effect of environment; improvement 
of the race. 

CHAPTER XI 

BABIES 

General remarks. PRELIMINARY PREPARATION: list 
of necessary clothing ; other articles. GROWTH : table of weights 
at different ages ; age to laugh, sit up, stand, be weaned, talk, etc. 
DUTIES OF NURSE : bathing ; room, temperature, equipment 
and toys; clothing; crying; airing. TRAINING: attention 
necessary ; sleeping ; toys ; bowels ; bed wetting. FOOD : table of 
hours of feeding at various ages ; mother's milk always best if 
mother is not sick ; artificial milk, composition, how to make it, 
proportions as baby develops ; second year ; third year ; weaning. 
SICKNESS: colic; constipation; contagious diseases; convul- 
sions; croup; diarrhoea; fever; swallowing toys; vaccination; 
vomiting. 

CHAPTER XII 

CHILDREN 

General remarks. General ignorance; joy of possessing chil- 
dren; necessity of study for proper raising. PHYSICAL 
GROWTH AND CARE : weight and height at various ages ; eyes ; 
ears ; teeth ; age for milk teeth, permanent ones ; adenoids ; ca- 
tarrh; feet; food; exercise; tasks. MENTAL GROWTH AND 
CARE : various ages of development, savage, chivalrous, revolu- 
tion, independent. TRAINING: control; home most important, 
others only adjuncts; amusements, schools; church; child labor. 

CHAPTER XIII 

SONS 

General remarks. PHYSICAL Welfare; growth, lack of de- 
velopment ; exercise necessary ; violent athletics during growth an 
error, bad results of such; proper school during growth; food. 



X The 'V^'^ife's Handbook 

proper kind, alcohol. INTELLECTUAL WELFARE ; proper 
studies during growth, manual training, account keeping, high 
school ; college, age for sending, necessity, advantages of small col- 
lege, large one, large universities ; cost of college course at Yale, Il- 
linois, West Point, Annapolis, Boston Tech, Leland Stanford, Uni- 
versity of Texas, Valparaiso, Lawrenceville, Citadel; food at col- 
lege. MORAL WELFARE ; necessity for knowledge, sexual ; 
puberty, symptoms, effects, care necessary; proper course for 
moral training, fear of results ineffective, effect on health; self- 
abuse, effects ; nightly emissions, effects ; venereal disease, pre- 
ventives, kinds, symptoms, treatment ; sexual intercourse not neces- 
sary, discussion ; marriage, fitness, physical examination, qualities. 

CHAPTER XIV 

DAUGHTERS 

General remarks. MORAL WELFARE ; necessity for knowl- 
edge ; pubert}^ signs, physiology of puberty ; precautions, usual 
advice generally wrong; diseases, ordinary, venereal; chaperons. 
PHYSICAL WELFARE : physical development, exercise, food. 
INTELLECTUAL WELFARE: sensitive organism; school 
course; college, advisability, selection; cost of college course; mar- 
riage, advisability, suffragism. 



CHAPTER 1. 

FOOD 

General Remarks. It is rather difficult to decide just what in- 
formation to furnish in this chapter. Very few women know 
much about food values, calories, etc., and yet they get along very 
well. However, it is an undoubted fact that if all members of a 
family were fed on strictly hygienic principles, they would not feel 
weak, as they do quite often because of the lack of sufficient mus- 
cular or fat tissue, nor would they often have perverted tastes 
for certain improper foods, such tastes being induced by appetites 
improperly trained. 

As a general rule, it may be said that the appetite should gov- 
ern; but it is certainly necessary that some restrictions be placed 
on the appetite. For example, a growing child will have an ab- 
normal appetite for candies and ice cream, yet too much of these 
are not at all good for him. If the appetite be only for such 
things, it is a developed appetite, and should be trained differ- 
ently. A small amount of such foods is good for a growing child, 
but a desire for such things should be assuaged by proper foods, 
such as meat, bread, and potatoes. No child or laboring man is 
apt to eat too much of meat, bread, etc. ; so it is safe to let them 
have all they want — but an office man should not eat too much of 
these things. 

Finally, although I enter into some discussion of the food val- 
ues, and show the calories in each article, too many meals should 
not be based solely on food values, unless the wife has systemati- 
cally studied the subject. The great advantage of this chapter 
lies in the tables of articles, so that selection may be made for 
each meal without unnecessary trouble in deciding what to have. 

FOOD VALUES 

Classification. Food stuffs are divided into nutritive and non- 
nutritive constituents. The non-nutritive constituents are water, 
bones, fruit skins, etc. The water must not be confused with the 
water which is drunk. There is water in all food. It is consid- 
ered non-nutritive, though of course it combines with the water 
drunk to make up the water of the body which is actually about 



2 The Wife,'s Handbook 

two thirds of the weight of the body. The portion of food which 
is eaten is called the "edible portion" ; this excludes the non-nutri- 
tive constituents and includes the nutritive constituents and the 
water. Tables of constituents consider only the weight of the 
edible portion and show the amount of water and the amount of 
proteids, etc. in such edible portion. 

The nutritive constituents are proteids, fats, carbohydrates, 
and ash. The ash helps principally in building up tissue, bones, 
and teeth. There is always enough ash in all foods, and the 
amount of it is so little, being only about 1 per cent in beefsteak, 
that special consideration is not given to it except in very care- 
ful diets. 

Proteids. These are the tissue building constituents. They 
are found principally in meats, eggs, etc. 

Fats. These are the heat producing constituents. They are 
found principally in meat and vegetables. 

Carbohydrates. These are also principally heat producing 
constituents. They are found principally in the form of sugars 
in vegetables, nuts, fruits, and grains. 

It must be remembered that proteids can produce heat, if there 
are not enough fats and carbohydrates ; and fats and carbohy- 
drates can take the place of a certain amount of proteids if neces- 
sary. However, in general, the amount of food units of each 
should be sufficient for the purposes. 

Calories. A calorie is the unit of measure of heat. By defi- 
nition it is exactly the amount of heat necessary to raise one kilo- 
gram of water through 1 degree Centigrade. In any food, it is the 
measure of the heat which would be obtained by actually burning 
the food to ashes, or the amount of heat which the body would ob- 
tain by consuming such food in the natural way, which is exactly 
the same thing. 

The body uses up heat units from food in producing the heat 
of the body and the muscular energy of work such as walking, run- 
ning, ploughing, digging, etc. It is roughly estimated that 80 
per cent of the calories are used to heat the body and 20 per cent 
to do the muscular work. A laborer doing muscular work 
requires more heat units for his exposed body and more heat units 
for his muscular work. 



The Wife's Handbook 



TABLES 



Units of Proteids, Fats and Carhohydrates Required. In or- 
der to complete this subject, it is necessary to furnish the number 
of units of each food constituent. Too much reliance should not 
be placed on these tables. As stated above, the appetite is the 
best guide. However, if the health is poor, and the appetite is 
good, it is safe to say that the proper number of calories is not 
present in the food eaten, or the proper proportion of proteids, 
fats, and carbohydrates is not used to make up the total of cal- 
ories. 

It is proven that a man at moderately hard work requires 
about 3,000 calories daily. Consequently, it would seem very 
simple to feed him nearly a pound of fat, which contains about 
4,000 calories, and tell him to be content. But he would not eat 
it in the first place ; and if he did eat it, he would not be in good 
health in the second place. There are no experiments to prove 
exactly what would happen to a man who lived consistently on a 
pound of fat each day, but it is probable that he would first lose 
all the muscular tissue, then become flabby and useless, and die. 

It is evident that there must be some proper proportions of 
the three constituents, proteids, fats, and carbohydrates. There 
are no exact figures available to prove exactly what are the proper 
proportions of each; but exact figures have been compiled show- 
ing what are the exact proportions of each eaten by various per- 
sons who were and remained in very good health. These figures 
seem to be good enough for all purposes, and are consequently 
adopted. To simplify the discussion, carbohydrates and fats are 
combined under the one item of "fats". This is not strictly cor- 
rect, but is good enough for all practical purposes. 

A man at hard muscular work will require proportionally more 
proteids (tissue building units) than an office man; a growing 
child will require more proteids than one of equal size already 
grown. A woman generally requires less proteids than a man, 
being smaller and doing less muscular Avork. The following table 
shows the relative percentages as compiled in textbooks on the 
sub j ect : 

Proteids Fats 

Man, ordinary work 16% 84% 

Man, hard work 19% 81% 

Man, old age 17% 83% 



4 The Wife's Handbook 

The above figures show that, although there is some difference, 
an average diet containing about 18 per cent of proteids, and 82 
per cent of fats will be suitable for all persons. The appetite will 
control ; the working man will naturally eat more proteids. 

Number of Calories Required. The usual method of text- 
books in determining the necessary amount of calories is based on 
the weight of the individual. For example, a man weighing 200 
pounds requires more calories than one weighing 120 pounds. I 
prefer the not so usual method of determining by the height of the 
individual the necessary amount of calories. This is a little sim- 
pler and a little more suitable. For example, a man weighing 200 
pounds is generally taller than one weighing 120 pounds, and re- 
quires more calories: if of the same height, the fat man has been 
eating too many calories and should eat less, the thin man has been 
eating too few calories and should eat more. Also, a man should 
not have more food than a thin growing boy of the same height; 
nor should a woman of sedentary habits have less food than a man 
of the same height who actually performs no more muscular labor. 
The error in the present customary system of feeding lies in the 
fact that persons of sedentary habits, women especially, eat at 
the same table and eat as much as one who performs more or less 
hard muscular labor. The average farmer's wife performs mus- 
cular labor, generally too much, and is not fat. 

The following table shows approximately the necessary num- 
ber of calories for persons as stated: 

2' 9" (Baby, Si/g years) 1400 calories 

4' 4" (Child, 10 years) 2000 

5' 4" (Girl, Boy, Man, Woman) 2500 " 

5' 8" (Man, Woman) 3000 

For special cases of muscular work, we use 

5' 4" (Man, etc., ordinary worli) 3000 calories 

5' 4" (Man, etc., hard work) 4000 " 

5' 8" (Man, etc., ordinary work) 3500 " 

5' 8" (Man, etc., hard work) 5000 

These figures are very close, for we find the following were the 
actual diets of men in good health: 

Tailors (ordinary work) 3053 calories 

Swedish workman (ordinary labor) 3436 

Swedish workman (hard labor) 4726 " 



The Wife's Handbook 5 

United States Army Ration (peace time) 3851 Calories 

Football players (hard work) 5742 " 

Calculations to Obtain Calories. If it is desired to go so 
greatly into detail as to learn the exact constituents of food to be 
furnished, or if it is evident that the food being furnished does not 
supply tlie proper amount of proteids, fats, and calories for 
health, it is necessary to make calculations in order to see what is 
tlie trouble and how it can be remedied. If the results are fairly 
close to the theoretical requirements, it is safe to say that it 
should be left alone. 

However, having decided what is the proper number of Calor- 
ies required, and remembering that the proportions should be 18 
per cent proteids and 82 per cent fats, the calculation is very 
simple. 

For very exact calculations, the following table gives the num- 
ber of calories in quantities by weight of proteids, fats, and carbo- 
hydrates. 

Calories per 
pound ounce gram 

Proteids contain 1,815 114 4.1 

Fats contain 4,040 252 9.3 

Carbohydrates contain 1,818 114 4,1 

It is not however generally necessary to calculate the calories 
by the pound, ounce, or gram (though there are tables for that 
purpose), because suitable tables are now prepared so that the 
calories of the constituents are calculated for the average help- 
ing of each article ; thus the following table shows constituents and 
calories in 1 slice of beef, 1 pork chop, 1 cutlet, 1 glass milk, etc. 

The following table shows average helpings taken from Locke's 
Food Values, price $1.25. Only a few articles of each are 
listed here; but all articles can be found in this book. Articles 
very similar to these listed can be roughly estimated as having the 
same number of proteids, fats, and calories. 



The Wife's Handbook 



Food Stuffs 



Roast beef 

Roast chicken 

Lamb chop (and bone) 

Mutton chop 

Bacon 

Ham 

Sausage 

Fish (trout) 

Soup (bean) 

Butter 

Cream 

Milk, skimmed 

Milk, unskimmed 

Buttermilk ; 

Cheese, Swiss 

Egg 

Beans, baked 

Beans, string 

Potato, sweet 

Potato, Irish 

Apple 

Orange 

Banana 

Watermelon 

Prunes 

Bread, brown bakers . . 
Bread, white bakers . . . 

Crackers, saltines 

Crackers, Uneeda Biscuit 

Oatmeal 

Force 

Grapenuts 

Shredded wheat , 

Cake, frosted 

Pie, apple 

Pie, mince 

Pudding, bread 

Pudding, chocolate 

Ice Cream, vanilla . . . 

Honey 

Syrup, maple 

Sugar, cube 

Sugar, granulated 

Cocoa 

Coffee or Tea 

Lemonade, plain 

Mellin's Food 

Malted Milk 

Whiskey, American 

Brandy 

Wine, American 

Port 

Champagne 

Cider 

Beer, American 



Average 
Quantity 



1 slice 
1 slice 
1 chop 
1 chop 
1 slice 
1 slice 
1 

1 piece 
4 oz 
1 ball 
1 tbsp 
1 glass 
1 glass 
1 glass 
1 slice 
1 

3 h tbsp 

4 oz 
1 

1 
1 
1 
1 
1 
10 
1 slice 
1 slice 
1 



slice 



2 h tbsp 
5 h tbsp 
5 h tbsp 
1 biscuit 

1 slice 
1/6 pie 
1/6 pie 

2 h tbsp 
2 h tbsp 
2 h tbsp 
1 tbsp 

1 tbsp 
1 eube 
1 h tbsp 
1 cup 
1 cup 
1 glass 
1 cup 
1 cup 
1/12 glass 
1/12 glass 
1/2 glass 
1/8 glass 
1/2 glass 
1 glass 
1 glass 



Calories 



(Constituents vary) 



Proteids 


Fats 


Total 


91 


266 


357 


132 


49 


181 


89 


278 


367 


93 


42 


135 


13 


181 


194 


32 


108 


140 


19 


145 


164 


43 


14 


57 


16 


62 


78 


1 


118 


119 


3 


51 


54 


32 


52 


84 


30 


127 


157 


27 


53 


80 


23 


66 


89 


27 


56 


83 


44 


254 


298 


2 


11 


13 


12 


192 


204 


16 


133 


149 


2 


70 


72 


6 


90 


96 


7 


120 


127 


2 


37 


39 


15 


510 


525 


18 


168 


186 


11 


69 


80 


1 


12 


13 


2 


23 


25 


36 


165 


201 


7 


59 


66 


32 


215 


247 


13 


96 


109 


10 


139 


149 


16 


336 


352 


27 


306 


333 


23 


202 


225 


21 


187 


208 


21 


168 


189 




101 


101 




88 


88 




29 


29 




41 


41 


37 


242 


279 


11 


145 


156 




174 


174 


31 


144 


175 


40 


181 


221 



150 

300 
90 
50 

125 
45 

120 



Time 

to 
digest 



Hrs 


Min. 


3 


00 


2 


30 


3 


00 


3 


00 


3 


00 


4 


30 


3 


20 


3 


00 


1 


00 


3 


00 


3 


00 


2 


00 


2 


00 


2 


00 


3 


30 


3 


00 


3 


30 


2 


00 


3 


00 


3 


30 


2 


00 


1 


30 


1 


30 


1 


00 



The following table shows method of using the preceding table 
in order to learn the calories and the percentages by weight of an 
ordinary meal. Take a meal of bean soup, roast beef, boiled po- 
tato, string beans, white bread, butter, milk, chocolate pudding, 
whipped cream. All of these articles are listed in the table 



The Wife's Handbook 7 

except that the whipped cream is to be placed on the chocolate 
pudding and the quantity should be 1 h tbsp instead of 1 tbsp as 
given in the table. The following are the calculated values : 



Food 



Article 



Bean soup 

Roast beef 

Boiled potato 

String beans 

White bread 

Butter 

Milk, unskimmed . 
Chocolate pudding 
"Whipped cream . . 



Total 

Percentages 



Calories 



Proteids 


Fats 


Total 


16 


62 


78 


91 


266 


357 


16 


133 


149 


2 


11 


13 


11 


69 


80 


1 


118 


119 


30 


127 


157 


21 


187 


208 


6 


75 


81 


194 


1048 


1242 


16% 


84% 


100% 



This is a fairly well balanced meal. It has the proper amount 
of calories, which is the main point. It has about the right per- 
centage of proteids, which is advisable for general results, and the 
fats are more than sufficient to furnish the necessary heat energy 
for the body. More exact and theoretically correct proportions 
could have been obtained by substituting prunes for potato and 
string beans, but it is doubtful if the appetite would have been 
satisfied or if the person would have eaten them at all. As the 
appetite is more important, except when the results show that 
something is evidently wrong with the food, it is safe to say that 
the above meal will be very suitable. 



TABLES OF MEALS 

The following tables will be useful principally in furnishing 
items for decision as to what shall be placed on the table. How- 
ever, though the exact proportions have not been worked out in 
each case, the tables form a good basis by which meals can be sup- 
plied in proper proportion of each constituent. 



8 



The Wife's Handbook 



Three meals for Baby to and one-half years of age (1310 cal- 
ories) 



Breakfast 
Oatmeal or Hominy 
Glass Warm Milk 
Boiled Egg 
1 Slice Bread 



Lunch 
Glass Milk 
Cracker (2) 



Dinner 

Soup (i/g cup) 
1 Chop 

1 Baked Potato 

2 tbsp Peas 

1 Baked Apple 



Supper 
Bread (2) 
Milk 



Three meals for Child ten years ( 


of age 


(1993 calories) 


Breakfast 




Lunch 




Dinner 


Toast 




Bacon 




Beef Soup 


2 Boiled Eggs 




Baked Potato 




Fried Potatoes 


Glass Milk 


for 


Bread 
Glass Milk 
Butter 




Roast Beef 
Apple Pie 


Three meals 


Boy or Girl 15 


years 


of age (2470 calo 


Breakfast 




Lunch 




Dinner 


Apple 




Bacon (2) 




Beef Soup 


Oatmeal 




Baked Potato 




Spaghetti 


Toast 




Bread, Butter 




Fried Potatoes 


2 Boiled Eggs 




Butter 




Roast Beef 


Glass Milk 


for 


Tea 




Apple Pie 


Three meals 


Man with office work ( 


2963 calories) 


Breakfast 




Lunch 




Dinner 


Apple 




Chicken Sandwich 




Beef Soup 


Bacon (2) 




Ham Sandwich 




Spaghetti 


Oatmeal 




Tea 




Fried Potatoes 


Toast 




Apple Pie 




Roast Beef 


2 Eggs 








Chocolate Pudding 


Glass Milk 








Whipped Cream 
CofPee 



Three meals for Laborer (3982 calories) 



Breakfast 
Ham (2) 
Bread 
2 Eggs 
Coffee 
Grape Nuts 
Milk 



Lunch 
Apple 

2 Ham Sandwiches 
Tea 
Apple Pie 



Dinner 
Beef Soup 
Spaghetti 
Fried Potatoes 
Roast Beef (2) 
Bread Pudding (2) 
Bread 
Butter 
Coffee 



The Wife's Handbook 9 

In making out a table of three meals a day, for a farmer or 
day laborer for a week in January, April, July, and October, I 
have used as a basis the ration in the United States Army, which 
contains about 3,800 calories. This ration is more than sufficient 
for a day's work of ordinary labor, for it is known that a soldier 
always gets fat in camp or in field with this ration. It is also 
known that it is not a great deal too much, for the soldier gets 
thin when in marches his ration is cut down to a somewhat smaller 
quantity so that several days' supply of it can be carried. 

The ration (one day's supply) as furnished to the U. S. sol- 
dier is as follows : 

Meat, various 20 oz 

Bread 18 

Beans 2.4 " 

Potatoes 20 " 

Prunes 1.28 " 

Coffee 1.12 " 

Sugar 3.2 " 

Milk 5 

Vinegar 16 " 

Salt 64 " 

Pepper 04 " 

Cinnamon .014 " 

Lard 64 " 

Butter 5 

Sirup 32 " 

Lemon Extract 014 " 

There are various substitutions, such as tomatoes for pota- 
toes, apples for prunes, etc., which may be made in above ration. 
This food costs about $8.00 a month, and is about as cheap as 
any strong man can expect to obtain his month's food supply. 

With this as a basis, and using food in season, the following 
table gives a week's list of meals for the four seasons of the year. 
It is possible to make a similar table for a man with office work, by 
simply changing the breakfast, substituting some breakfast food 
and other light food, lightening the dinner (making it a lunch) 
but keeping the supper about the same. This cuts down the cal- 
ories, which is as it should be. If the day laborer takes his lunch 
to work with him, the lunch should be made less and the supper 
much greater. 



10 



The Wife's Handbook 



Meals for one week for a Farmer or Day Laborer in January 



Morning 
Fried Corn Meal Mush 

and Syrup 
Beef Hash 
Coffee 



Noon 
Bean Soup 
Mashed Potatoes 
Pot Roast and Gravy 
Apple Pie 
Coffee 



Night 
Boiled Rice 
Curry of Beef 
Stewed Prunes 
Hot Tea 



Oatmeal and Milk 

French Fried Pota- 
toes 

Hamburg Steak, 
Brown Gravy 

Coffee 



Beef Soup 
Boiled Potatoes 
Boiled Beef and 

Dumplings 
Rice Pudding 
Coffee 



Hashed Pt^tatoes 
Sliced Onions 
Beef Fritters 
Jam, Bread 
Coffee 



Milk Toast 
Lyonnaise Potatoes 
Liver and Bacon 
Coffee 



Vegetable Soup 
Browned Potatoes 
Beef a la Mode 
Bread Pudding 
Coffee 



Stewed Tomatoes 
Chili con Carne with 

Mexican Beans 
Cinnamon Buns and 

and Butter 
Hot Tea 



Hot Cakes and Syrup 
Braised Beef 
Coffee 



Cream of Tomato 

Creamed Potatoes, 

Cold Slaw 

Boiled Fish 

Lemon Meringue Pie 

Coffee 



Rice Fritters 
Beef Rolls, Brown 

Gravy 
Bread, Butter 
Coffee 



Hot Biscuits and But- 
ter 

Boiled Potatoes in 
Jackets 

Boiled Salt Mackerel 

Coffee 



Fish Chowder Soup 

German Boiled Pota- 
toes 

Soft Roast Beef and 
Gravy 

Tapioca Pudding 

Coffee 



Green Onions 
Irish Stew with Dump- 
lings 
Parkerhouse Rolls, 
Peach Sauce 
Hot Tea 



Cream of Wheat with 
Milk 

Cottage Fried Pota- 
toes 

Beefsteak and Gravy 

Cocoa 



Vermicelli Soup 
Baked Beans, Picca- 
lilli Salad 
Fried Bacon 
Plum Duff with Sauce 
Coffee 



Bean Salad 
Macaroni and Cheese 
Boiled Rice and Milk 
Coffee 



Corn Meal Mush and 
Milk 



Split Pea Soup 
Mashed Potatoes, 



Stewed Dried Corn, 
Chili Sauce 



The Wife's Handbook 



11 



Morning 
Baked Potatoes 
Beef Loaf and Gravy 
Coffee 



Noon 
Mashed Turnips 
Roast Beef and Gravy- 
Mince Pie 
Coffee 



Night 
Codfish Cakes 
Currant Buns and 

Butter 
Hot Tea 



Meals for one week for a Farmer or Day Laborer in April 

Morning 
Bread and Syrup 
German Fried Pota- 
toes 
Bacon and Eggs 
Coffee 



' Fresh Fruit 
Beef Potpie 
Coffee 



Fine Hominy and 

Milk 
Browned Potatoes 
Pork Chops and Gravy 
Coffee 



Stewed Fruit 
French Fried Potatoes 
Ham Omelet 
Coffee 



French Toast and 

Butter 
Corned Beef Hash 
Coffee 



Noon 
Potato Soup 
Boiled Sauerkraut 
Boiled Potatoes in 

Jackets 
Boiled Corned Beef 
Spiced Muffins, Cara- 
mel Sauce 
Iced Tea 

Baked Dried Peas 
Candied Sweet Pota- 
toes 
Hot Slaw 
Roast Pork 
Apple Sauce 
Ice Cream, Cake 

Coffee 

■ ■ "'■"••• y ' -. ''7 7 , 
Puree of Brown Peas 
Creamed Potatoes 
Mashed Turnips 
Creamed Codfish 
Baked Apples with 

Sauce 
Coffee 

Barley Soup 
Stewed Lima Beans 
Roast Beef, Gravy 
Yorkshire Pudding 
Peach Rolls and Sauce 
Coffee 

Tomato Soup 
Mashed Potatoes 
Boiled Beef 
Corn Starch Pudding 

with Shredded Co- 

coanut 
Iced Tea 



Night 
Browned Potatoes 
Tamales and Brown 

Gravy 
Orange Gelatin 
Coffee 



Potato Cake 
Beef, Spanish 
Stewed Prunes, Jenny 

Linds 
Hot Tea 



Beef Stew 

Biscuits and Butter 

Coffee 



Tomato Sauce 
Salmon Cakes 
Spaghetti and Cheese 
Cocoa 



Cheesed Potatoes 
Beefsteak and Onions 
Stewed Apples 
Coffee 



12 



The Wife's Handbook 



Morning 

Shredded Wheat and 
Milk 

German Boiled Pota- 
toes and Gravy 

Cocoa 

Buckwheat Cakes and 

Butter 
Onion Gravy 
Fried Bacon 
CoflPee 



Noon 
Boiled Cabbage 
Boiled Potatoes 
Boiled Bacon 
Cottage Pudding 
Coffee 

Cream of Tomato 

French Fried Pota- 
toes 

Fried Fish 

Apple Tarts and 
Sauce 

Coffee 



Night 
Boiled Rice and Milk 
Chop Suey Hash 
Jam, Sugar Buns 
Hot Tea 



Boiled Rice 
Piccalilli 
Turkish Beef 
Ginger Bread 
Iced Tea 



Meals for one week for a Farmer or Day Laborer in July 



Morning 

Hot Biscuits and But- 
ter 

Boiled Potatoes in 
Jackets 

Boiled Salt Mackerel 

Coffee 

Stewed Prunes 
French Fried Pota- 
toes 
Mutton Potpie 
Coffee 



Corn Muffins and 
Syrup 

Hash Browned Pota- 
toes 

Beefsteak Smothered 
with Onions 

Coffee 

Milk Toast 
Browned Potatoes 
Vienna Sausage 
Coffee 



Noon 
Potato Chowder 
Baked Parsnips 
Pot Roast Beef, 

Gravy 
Prune Pie 
Coffee 

Rice and Tomato 

Soup 
Boiled Potatoes in 

Jackets 
Roast Ribs of Beef, 

Dressing, Gravy 
Fruit Rolls, Lemon 

Sauce 
Coffee 

Baked Beans 
Sliced Onions, Chili 

Sauce 
Boiled Bacon 
Corn Bread and 

Syrup 
Coffee 

Spaghetti Soup 
Boiled Cabbage 
Boiled Potatoes 
Corned Beef 
Rice Pudding, Cara- 
mel Sauce 
Coffee 



Night 
Baked Potatoes 
Beef Loaf, Tomato 

Sauce 
Cinnamon Buns 
Cocoa 

Potato Salad 
Cold Tomatoes 
Beef Cheese 
Bread and Butter 
Coffee 



Stewed Navy Beans 
Chili Sauce 
Codfish Cakes 
Coffee Cake and But- 
ter 
Coffee 



Lyonnaise Potatoes 
Curry of Beef with 

Rice 
Corn Muffins and 

Syrup 
Iced Tea 



The Wife's Handbook 



13 



Morning 

Peach Sauce 
Naked Potatoes 
Braised Beef 
Coffee 



Noon 

Puree of Lima Beans 
Mashed Turnips 
Beef a la Mode 
Bread Pudding 
Iced Tea 



Night 

German Boiled Pota- 
toes 

Stewed Chipped Beef, 
with Cream Sauce, 
on Toast 

Apple Pie 

Iced Tea 



Batter Cakes and 

Syrup 
Beef Hash 
Cocoa 



Vegetable Soup 
Browned Potatoes 
Baked Dried Peas 
Roast Mutton, Mint 

Sauce 
Coffee 



Lyonnaise Potatoes 
Beef Fritters, Brown 

Gravy 
Prune Butter, Bread 

Cocoa 



Oatmeal and Milk 
Irish Stew 
Coffee 



Clam Chowder 
Stewed Chili 
Beans, Cold Slaw 
Soft Roast Beef, 

Gravy 
Spiced Muffins 
Coffee 



Sliced Onions 
Potato Salad 
Cold Boiled Ham 
Tea Buns and Butter 
Iced Tea 



Meals for one week for a Farmer or Day Laborer in October 



Morning 

Stewed Peaches 
French Fried Pota- 
toes 
Cheese Omelet 
Coffee 



Noon 

Cream of Tomato 
Spinach Greens 
Boiled Potatoes in 

Jackets 
Vienna Sausage 
Vanilla Ice Cream 
Coffee 



Night 

Beef Hash 
Apple Sauce 
Biscuits 
Hot Tea 



Cream of ^\^leat with 

Milk 
Naked Potatoes 
Beef Loaf and Gra^y 
Coffee 



Puree of Tomato 
Mashed Turnips 
Stewed Tomatoes 
Roast Beef, Gravy 
Yorkshire Pudding 
Cocoa Meringue 
Iced Tea 



Stewed Kidney Beans 
Cucumber Pickles 
Tamales with Gravy 
Raspberry Gelatin 
Coffee 



Grape Nuts 
Hash Browned Pota- 
toes, Fried Onions 



Cream of Celery 
Stewed Lima Beans 
Lettuce Salad 



Macaroni and Cheese 
Chili con Came 
Jam Sandwich Buns 



14 



The Wife's Handbook 



Morning 




Noon 


Night 


Beefsteak 




Boiled Corned Beef 


Hot Tea 


Coffee 




Lemon Sauce Caramel- 
ized 
Coffee 




Strawberry Jelly 




Mashed Potatoes 


Potato Cake 


Potato Cakes 




Succotash 


Beef Roll, Brown 


Beef Roll and Gravy 


Pickles 


Gravy 


Coffee 




Soft Roast and Gravy 


Strawberry Grelatin 






Tapioca Pudding 


Iced Tea 






Fruit 








Coffee 




Fried Mush and 




Macaroni Soup 


German Fried Pota- 


Syrup 




Creamed Potatoes 


toes 


Fried Liver and 


Ba- 


Dried Stewed Corn 


Welsh Rarebit on 


con 




Sliced Tomatoes 


Toast 


Coffee 




Boiled Fish and Cream 


Cinnamon Rolls and 






Sauce 


Butter 






Cocoanut Pie 
Iced Tea 


Coffee 


Corn Meal Mush 


and 


Baked Beans 


Oatmeal Fritters 


Milk 




Green Onions 


Beef and Potato Pot- 


Baked Potatoes 




Bacon 


pie 


Fried Sausages and 


Corn Bread and Sj^rup 


Stev/ed Peaches 


Gravy 




Coffee 


Coffee 


Coffee 








Milk Toast 




Puree of Split Peas 


Succotash 


German Boiled Pota- 


Browned Potatoes 


Tomato Sauce 


toes 




Beet Salad 


Beef Croquettes 


Beefsteak Potpie 




Pot Roast 


Corn Muffins and But- 


Cocoa 




Prune Rolls, Tart 


ter 






Sauce 


Cocoa 






Coffee 





In making out a similar table of three meals a day for an office 
man for a week in January, April, July, and October, I have prac- 
tically copied the meals from Mrs. Rorer's Every Day Menu 
Book, which contains meals for every day in the year. It is evi- 
dent that some of the articles have special names, the cooking of 
which is described in her cookbook. It is also evident that these 
meals will cost more than those listed for a day laborer. The au- 
thor states that they "should not cost over ten dollars per week 



The Wife's Handbook 



15 



for a family of six". Those for a day laborer should cost less 
than seven dollars per week for a family of six. 

It will be noted in these tables that certain leftover foods arc 
again used in other forms. 



Meals for one week for Office Man in January 





MORKING 


Nook 


Evening 




Oranges 


Clear Soup 


Sardines 




Omelet 


Celery 


Toast 


tM 


MuflSns 


Roast Beef, Brown 


Jelly 


t 


Coffee 


Sauce 


Graham Wafers 







Mashed Potatoes 




CO 




Spinach 
Pudding 
Coffee 






Baked Apples 


Cold Beef 


Beef Soup 




Granose 


Cold tomato Sauce 


Nut Rolls, Sauce Hol- 




Minced Beef 


Brown Bread 


landaise 


^ 


Toast 


Tea 


Creamed Cabbage 


Q 

5 


Coffee 




Celery Salad 


O 






Toast 

Cheese 

Coffee 




Oranges 


Scalloped Oysters 


Bean Soup (beef 




Oatmeal, Cream 


Rolls 


bones) 




Pork Chops 


Cabbage Salad 


Boiled Leg of Mutton, 




Stewed Potatoes 


Graham Wafers 


Caper Sauce 


1 


Toast 


Coffee 


Rice 


Coffee 




Turnips 






Lettuce Salad 








Wafers, Cheese 








Apple Dowdy 








Coffee 




Baked Apples 


Cream of Potato Soup 


Cream of Turnip Soup 




Cream 


Croutons 


(mutton stock) 


% 


Omelet 


Hash of Mutton, To- 


Roasted Duck, Nut 


s 

H 


MuflBns 


mato Sauce 


Stuffing 


Q 


Coffee 


Canned Fruit 


Stewed Celery 


H 
^ 




Wafers 


Cabbage Salad 
Wafers, Cheese 
Bakewell Pudding 
Coffee 



16 



The Wife's Handbook 



Morning 

Chopped Dates in Hot 

Wheatlet 
Cream 

Hashed Duck 
Toast 
Coffee 



Oranges 

Hominy Grits, Milk 

Egg Brouilli 

Toast 

Coffee 



Noon 

Macaroni, Sauce 

Bechamel 
Milk Biscuits 
Farmhouse Apples 



Fried Oysters, 

bage Salad 
Coffee 
Stuffed Dates 



Cab- 



Baked Apples 
Oatmeal, Milk 
Chipped Beef 
Rice Muffins 
Coffee 



Fish Cutlets, White 

Sauce 
Milk Biscuits 
Gingerbread 
Coffee 



Night 

Sago Soup 
Shepherd's Pie (cold 

mutton) 
Sauce Bechamel 
Peas 

Celery Mayonnaise 
Wafers, Cream Cheese 
Batter Pu'lding 
Coffee 

Soup Maigre 
Creamed Spaghetti 
Boiled Cod, Sauce Hol- 

landaise 
Potato Balls 
Mock Artichokes 
Cabbage or Lettuce 

Salad 
Wafers, Cheese 
Coffee 

Giblet Soup 

Broiled Steak, Parsley 
Sauce 

Hashed Brown Pota- 
toes 

Canned Corn 

Celery Salad 

Wafers, Cheese 

German Compote of 
Apples 



Meals for one week for Office Man in April 



Morning 
Fruit 

Poached Eggs on Toast 
Coffee 
Whipped Cream 



Noon 
Consomme a la Duch- 

esse 
Frlcandeau of Veal, 

Brown Sauce 
Baked Macaroni 
Scalloped Tomatoes 
Cold Asparagus, 

French Dressing 
Strawberry Ice Cream 
Lady Fingers 
Coffee 



Evening 
Creamed Sweet Breads 

with Mushrooms 
Bread 
Butter 
Lemon Jelly 
Lady Fingers 



Thje Wife's Handbook 



17 





Morning 


Noon 




Night 




Fruit 


Potato Pudding 


with 


Cream of Corn Soup 




Oatmeal, Milk 


Chopped Veal 


Fill- 


(canned corn) 




Minced Veal on Toast 


ing, Cream Sauce 


Broiled Chops 


< 


Coflfee 


Whipped Cream 




Creamed Potatoes 


a 
in 




Wafers 




Peas 


o 




Tea 




Cabbage Salad 
Toasted Crackers, 

Cheese 
Coffee 




Strawberries 


Veal Croquettes 




Clear Soup with To- 


>i 


Oatmeal, Milk 


Mayonnaise of Celery- 


mato Blocks 


1 


Broiled Bacon 


Bread 




Panned Chicken, 


e 


Toast 


Butter 




Cream Sauce 


H 


Coflfee 


Cocoa, Whipped Cream 


Boiled Rice 










Asi^aragus 










Parson's Sponge 




Steamed Figs 


Stewed Giblets 




Cream of Tomato 




Granose, Cream 


Boiled Rice 




Soup 




Eggs 


Bread 




Croutons 


< 

Q 


Toast 


Butter 




Beefsteak Rolls, 


in 


Coffee 


Tea 




Brown Sauce 


P4 








Italian Potato Cro- 


^ 








quettes 
New Beets (canned) 
Cress Salad 
. Toasted Crackers, 

Cheese 
Poorman's Tartlets 




Oranges 


Hot Apples and 


Rice, 


Cream of Pea Soup 




Broiled Lamb Chops 


Cream 




(canned peas) 




Toast 


Gluten Muffins 




Larded and Braised 


i 


Coffee 


Tea 




Calf's Liver, Brown 


H 








Sauce 








Boiled Rice 


Eh 








St*>WpH XTflHr r-ai-i-ritc. 



Cold Asparagus, 

French Dressing 
Baked Bananas 
Ginger Wafers 



18 



The Wife's Hanbbook 





Morning 


Noon 


Night 




Oatmeal, Milk 


Baked Beans with To- 


Cream of Clam Soup 




Broiled Salt Mackerel 


mato Sauce 


Cabbage Stuffed with 




Corn Bread 


Brown Bread 


Rice and Lentils, 


>< 
< 


Coffee 


Coffee 


Cream Sauce 








Scalloped Tomatoes 


E^ 






Cold Asparagus, 

French Dressing 
Chocolate Sponge 




Bananas 


Minced Calf's Liver on 


German Flour Gruel 




Hominy Grits, Cream 


Toast 


Broiled Steak 


>3 


Toast 


Tomato Sauce 


French Fried Pota- 


2 


Coffee 


Strawberries 


toes 


H 






Asparagus on Toast 


CO 


Meals for one week fc 




Rice Jelly 




ir Office Man in July 






Morning 


Noon 


Evening 




Fruit 


Clear Soup with Mac- 


Veal Croquettes 




Fried Egg Plant 


aroni 


Mayonnaise of Toma- 


< 


Whole Wheat Muffins 


Roast Chicken, Brown 


toes 


Coffee 


Sauce 


Bread and Butter 






Sour Grape Jelly 


Sandwiches 


«2 




Potatoes, Brown 


Coffee, Whipped 






Baked 


Cream 






Stewed Corn 








Tomato Salad 








Toasted Crackers, 








Cheese 








Ice Cream, Macaroons 








Coffee 






Huckleberries 


Hot Corn Pudding 


Corn Chowder 




Wheatlet, Cream 


Whole Wheat Bread 


Chicken Pie or (cold 


< 


Corn Oysters 


Butter 


cliicken ) 


o 


Muffins 


Iced Tea 


Cream Sauce 


S 


Coffee 




Tomato Salad, Wafers 
Watermelon 




Blackberry Flummery, 


Huckleberry Slump, 


Mock Bisque 




Cream 


Cream 


Hamburg Steaks, 


< 

a 


Toast 




Brown Sauce 


Coffee 




New Potatoes 








Lima Beans 


H 






Corn on Cob 

Lettuce Salad, Wafers 

Coffee 



The Wife's Handbook 



19 





Morning 


Noon 


Night 




Berries, Cream 


Corn Pudding 


Clear Soup 




Crisp Rolls 


Milk Biscuits 


Stuffed Egg Plant, 


< 


Coffee 


Fruit 


Sauce HoUandaise 








Macaroni with Tomato 


a 






Sauce 


$ 






String Beans 

Salad 

Watermelon 




Huckleberries 


Omelet with Green 


German Gruel Soup 




Oatmeal, Milk 


Peas 


Broiled Chops 




Toast 


Rice Muffins 


Creamed Potatoes 




Coffee 


Fruit 


Succotash 


o 

CO 






Cabbage Salad, Eng- 






lish Dressing 


H 






Wafers, Cheese 








Ceylon Pudding 




Fruit 


Corn Fritters 


Vegetable Bouillon 




Broiled Tomatoes 


Hot Brown Bread 


Croutons 




Corn Bread 


Cantaloupe 


Planked Fish, Potato 


1- 


Coffee 




Roses 








Sliced Cucumbers, 


^ 






French Dressing 
Lima Beans Salad 
Toasted Cheese Fin- 
gers 
Coffee 



Granose, Fruit Juice 
Fried Egg Plant 
Tomatoes 
Coffee 



Smothered Beef 
Corn Pudding 
Fruit 



Panned Whole Chick- 
en, Brown Sauce 

Boiled Tomatoes 

Rice 

Macedoine on Lettuce, 
French Dressing 

Toasted Cheese Fin- 
gers 

Chilled Watermelon 



Meals for one week for Office Man in October 
Morning 
Fruit 

Barley Flakes, Milk 
Mutton Mince on 

Toast 
Coffee 



Noon 
Consumme with Ger- 
man Farina Blocks 
Roasted Guinea Fowl 
Broiled Bacon 
Currant Jelly 
Hominy 
Stewed Celery 



Evening 
Nut and Fruit Sand- 
wiches 
Cocoa 



20 



The Wife's Handbook 



Morning 



Noon 

Orange Jelly, Wafers 
Peach Ice Cream 
Macaroons 
Coffee 



Night 



Baked Apples 
Oatmeal, Milk 
Omelet 
Toast 
Coffee 



Cream of Celery Soup 
Whole Wheat Bread 



Consomme with Rice 

Broiled Steak, Stuffed 
Potatoes 

String Beans 

Cabbage Salad, Eng- 
lish Dressing 

Wafers, Cheese 

Cottage Gems, Jelly 
Sauce 



Stewed Pears 
Granose, Cream 
Gems 
Coffee 



Panned Oysters 

Rolls 

Celery Salad 



Consomme with Al- 
mond Balls 

Veal Cutlets, Tomato 
Sauce 

Rice Croquettes 

Young Lima Beans 

Lettuce Salad 

Wafers, Neufchatel 
Cheese 

Dutch Apple Cake 



Warm Apple Sauce 
with Granose, Cream 
Whole Wheat Bread 
Coffee 



Macaroni Rarebit 

Toast 

Coffee 



Tomato Soup, Crou- 
tons 

Cannelon, Puree of 
Peppers 

Potato Fritters 

A Simple Salad 

Wafers, Cheese 

Farina Jellv 



Hot Baked Sliced 

Bananas, Cream 
MuflBns 
Coffee 



Omelet with Green 

Peas 
Oatmeal Gems 
Cocoa 



English Beef Soup 
(bits from cannelon) 

Broiled Pork Chops 

Creamed Potatoes 

String Beans 

Cabbage Salad, Farm- 
er's Dressing 

Wafers 

Apple Roly Poly, 
Hard Sauce 



The Wife's Handbook 



21 





MORNIXG 


Noon 


Night 




Codfish Balls, Tomato 


Baked Farina 


Oyster Cocktails 




Sauce 


Tomatoes Sliced 


Boiled Flounder 




Corn Muffins 


Whole Wheat Bread 


Sauce HoUandaise 


1 


Coffee 


Grapes 


Potato Balls 
Beetroot Salad, Cheese 


S 






Fingers 
Coffee 




Baked Apples 
Mush Bread 


Fried Oysters 
Cabbage Salad 


Consumme with Egg 
Balls 




Coffee 


Cornmeal Sally Lunn 


Broiled Steak 


•< 




Coffee 


Mashed Sweet Pota- 


P 






toes 








Buttered Beets 


CO 






Olive Salad, Toast 

Fingers 
Whipped Cream with 

Chopped Nuts 



Tables of More Elaborate Dinners for Thanksgiving and 
Christmas. 



Thanksgiving 
Oyster Soup and Crackers 
Roast Turkey and Dressing 
Cranberry Sauce 
Green Peas 

Roast Pork and Gravy 
Apple Sauce 

Mashed Potatoes OR 

Bread and Butter 
Apple Pie 

Jelly Roll and Marble Cake 
Mixed Candies 
Assorted Nuts 
Ice Cream 
Coffee, Cream 

Christmas 
Oyster Soup and Crackers 
Roast Chicken with Dressing 
Cranberry Sauce 

Boiled Ham and Mashed Potatoes 
Green Peas 
Celery 

Bread and Butter OR 

Peach pie 



Dinner 
Oyster Soup 
Celery, Olives 

Roasted Turkey, Giblet Sauce 
Cranberry Jelly 
Sweet Potato Croquettes 
Creamed Onions 
Oyster Pie 

Waldorf Salad, Water Thins 
Mince Pie 
Crackers, Cheese 
Coffee 



Dinner 

Cream of Corn Soup 

Chicken Pie 

Roasted Beef, Brown Sauce 

Baked Sweet Potatoes 

Spinach 

Celery 

Bread and Butter 

Plum Pudding, Hard Sauce 



22 The Wife's Handbook 

Jelly Roll Nuts, Bonbons, Raisins 

Mixed Candies and Nuts Toasted Cracliers, Cheese 

Crushed Fruit and Cream Coffee 

Coffee 
For more detailed information and tables of meals, see Every Day Menu 
Book, Mrs. Rorer, price $1.50; Boston Cooking School Magazine, price 10c, 
$1.00 per year, which has a week's menu in each month's issue; Woman's Home 
Companion, price 15c, $1.50 per year, which has a month's menu in each 
month's issue. 

HOW TO DETECT FOOD WHICH IS DISEASED; UN- 
SOUND; OR UNWHOLESOME AND UNFIT 
FOR HUMAN FOOD 

There is a remote possibility of rejecting wholesome food by 
following the rules below ; but they are right in nearly every case. 
It is best not to take any risks ; results are too serious ; let others 
eat that food. Where the community has regular inspectors 
(which is unusual), they follow the rules below and make closer 
inspection than can be made by a housewife. If the food has been 
passed recently by an inspector, as shown by his stamp with date 
of inspection, such food may be safely eaten. 

Anivials : Good butcher's meat is firm and clastic to the 
touch ; is bright red in color, except pork, veal, and lamb ; is acid, 
turning blue litmus paper red; has a fresh but not decayed smell 
(to test this, run a rod into the center and smell it — the outside 
may have been deodorized). Meat decayed tears readily; the out- 
side is pale, and even greenish in very bad cases ; does not redden 
blue litmus paper. Meat of animals dying a natural death, or 
improperly killed, is dark, sometimes purple ; full of red splotches. 
Meat of animals infected by disease does not show plainly or even 
at all the evidence of disease ; such diseases are generally detected 
by examination of the whole animal by an expert inspector. If 
disease has been reported in the vicinity, it is obviously best to 
abstain from eating local meats. As all of the meats at large 
packing establishments are now properly inspected, such meat is 
generally free from disease ; it can however be unsafe through de- 
cay. Thorough cooking of food helps materially to decrease dan- 
ger from germs in diseased meat. 

Poultry and Game: Tuberculosis is manifested by yellow 
lumps in lungs or liver; game is too "high" or too much decom- 



The Wife's Handbook 23 

posed when its odor is offensive (as a matter of fact, although 
often claimed to be healthy, there is some risk in eating game 
which is at all "high"). 

Fish: Fish out of season (unfit) is flabby, thin, and wasted; 
when boiled, looks bluish. Fresh fish is stiff, smells fresh, and has 
clean gills ; old fish is very limp in the hand, has dirty gills, dull 
eyes, and smells rank. 

Fruit and Vegetables: Unfit apples have black spots on out- 
side, or worm holes ; rotting oranges and pears are soft where rot- 
ting; potatoes should be pale, not streaked; asparagus should be 
firm and white ; peas, beans and cabbages show evident signs of 
worms, if there are any; celery should be white and crisp. 

Corn, Bread and Flour: Bunt, smut, and ergot are the dis- 
eases of grain. Before being ground, their presence is evident; 
after being ground, some spores may be seen with a microscope but 
detection by the average housewife is almost impossible. Good 
flour should not be lumpy, or moldy, or smell sour. To detect 
chalk, soapstone, and other adulterants, burn the flour; there 
should be very little ash; if much ash, there is much adulterant. 
Bad bread is sodden, sour (slightly sour may be all right) and 
mouldy. 

Eggs: Fresh eggs, held to light, are most transparent at 
centre ; old ones, at top ; fresh eggs sink in water, old ones float 
below surface, rotten ones float at top. 

Butter: Rancid (sour-smelling) butter is unfit for food. 

Milk and Water: Submit sample to the Health Inspector; it 
is practically impossible to detect unfit milk and water, unless 
expert and provided with proper equipment. 

For more detailed information see The Food Inspectoi-'s Handbook, 
Vacher, price $2.50; Food Inspection, Macewen, price $2.50. 

FOOD IN SEASON 

Foods are in season at slightly different times in various sec- 
tions of the country. The following table shows approximately 
the times when foods are most easily obtained in good condition, 
fresh or after short storage : 



24 



The Wife's Handbook 



Spring 


Summer 


Fall 


Winter 


Beef 


Beef 


Beef 


Beef (best) 


Mutton 


Mutton 


Mutton 


Mutton (best) 


Lamb 


Young Ducks 


Turkeys 


Turkeys 


Veal 


Young Geese 


Game 


Old Ducks 


Spring Chicken 


Guineas 


Oysters 


Old Geese 


Fish 


Fish 


Fish 


Game 


Early Lettuce 


Lettuce 


Lettuce 


Oysters 


Asparagus 


Peas 


Potatoes 


Fish 


Corn 


String Beans 


Celery 


Celery 




New Potatoes 


Cabbage 


Old Lettuce 




Lima Beans 


Tomatoes 


Old Potatoes 




Beets 


Old Corn 


Old Cabbage 




Egg Plant 


Onions 


Old Onions 




Corn 




Old Turnips 




Onions 




Old Peas 




Tomatoes 







DIGESTION 

Cooked food takes a little longer for digestion. The follow- 
ing table shows approximate times for digestion of many articles 
of cooked food. 



1 Hour 


3 Hours 


3 Hours 


4 Hours 


5 Hours 


6 Hours 


Asparagus 


Apples 


Beans, 


Beef 


Cheese, milk 


Bacon 


Bananas 


Apricots 


lima 


Bread, 


Duck 




Beer 


Barley 


Beets 


brown 


Pork 




Coffee 


Beans, 


Biscuit 


Buckwheat 


Suet 




Honey 


string 


Bread, 


Cabbage 






Lemons 


Candy 


white 


Carrots 






Melons 


Cherries 


Breakfast 


Cheese, Swiss 






Tea 


Dates 


foods 


Corn, green 






Rice 


Grapes 


Butter 


Liver 






Sugar 


Lettuce 


Cake 


Lobster 






Yeast 


Milk 


Celery 


Mackerel 








Molasses 


Chicken 


(salt) 








Olives 


Chocolate 


Mutton 








Oranges 


solid 


Pie, Apple 








Pears 


Codfish 


Pie, Mince 








Peas 


Cookies 


Sardines 








Plums 


Corn Meal 


Sausage 








Pumpkin 


Crackers 


Tongue 








Strawberries 


Cream 

Eggs 
Figs 
Fowl 


Turkey 
Veal 







The Wife's Handbook 



25 



1 Hour 



2 Hours 



3 Hours 



Fish 

[>amb 

Macaroni 

Nuts 

Oatmeal 

Oysters 

Peaches 

Pudding 

Potatoes 

Prunes 

Quail 

Rabbit 

Rye Meal 

Salmon 

Shad Roe 

Spinach 

Trout 

Wafers 

Wheat Flour 



4 Hours 



5 Hours 



6 Hours 



For more detailed information see Food, Alfred Andrews, price 75c. 

STIMULANTS 

Alcohol. Opinions are generally very much divided as to the 
effects of alcohol. It is a subject for much discussion, but preju- 
dice has so much to do with it that those engaged in argument are 
seldom able to look calmly on the two sides of the question. 

By reference to the table of food values, it is seen that alcohol 
is undoubtedly a food. One glass of beer contains 120 calories, 10 
proteids, 48 fats, 62 alcohol ; but by some peculiarity the alcohol 
calories cannot be stored in the body. They take the place at 
once of other calories, but cannot be stored for future use. A 
drink of American whiskey has about the same number of calories 
as a glass of unskimmed milk or a slice of ham. The objection 
to the use of alcohol as a food lies in the fact that alcohol dilates 
the surface blood vessels and causes the skin to give off heat faster 
than the stomach can absorb it. Consequently, although the skin 
feels hot, the actual total heat of the body is less. A person going 
out into the cold should not take alcohol; he will really be colder 
than if he let it alone. Alcohol does not build up tissue. 

As a drug, alcohol has certain effects. It causes the heart to 
assume a temporary strength, it causes an excess of blood to go 
to the brain, (though very careful tests have shown that the acute- 



26 The Wife's Handbook 

ness of the brain is not thereby increased, many opinions to the 
contrary notwithstanding). If alcohol is taken in greater 
quantity than can be absorbed by the stomach, it first weakens 
the corpuscles of the blood, (gets them drunk; then paralyzes 
them as is evident by paralysis of the muscles in a drunken person ; 
then finally in extreme cases paralyzes the brain centres which 
control the heart and lungs, resulting in death. 

Tea and Coffee. A cup of tea or coffee has about as many 
calories as a glass of whiskey. Consequently they can be called 
foods. 

As drugs, tea and coffee delay peptic digestion slightly, and 
should not be drunk at meals with much meat. Their action on 
the brain is different from alcohol in that they stimulate the 
nerves, producing wakefulness at night. In moderation, there are 
few bad effects from tea or coffee. 

DIET 

Diet actually means a careful selection of food. In other 
words, the wife should always diet the family. However, few 
families are careful in the selection of food until there is something 
wrong. Consequently, diet is generally understood to mean selec- 
tion of food for the sick. 

Diet for Sick Persons. This question should be left to a 
physician. The diet will vary with each case, though in general 
the diet must be some liquid such as milk, soup, beef tea, and 
broth. Contrary to prevalent ideas, food does not raise the 
temperature in a fever. 

Diet for Fat and Thin Persons. Fat people eat too much 
"fat" food and at least enough "proteid" food; that is, the body 
does not use up all of the "fat" heat units. This may be due to 
too little exercise or too large a quantity of "fat" food. However, 
there are some persons who naturally require less "fat" food 
and consequently grow fat on less "fat" food than other persons 
of the same height. The rules are not different for such persons ; 
they should eat less "fat" food. Banting (named after a man of 
the same name) consists in eating about half the calories normally 
consumed; and so selecting this food that about two-thirds of it 
will be protcids. This scheme will aid anyone, but is especially use- 



The Wife's Handbook 



27 



ful for those who are naturally fat. There are many other schemes 
similar to Banting's, but the general idea is the same. 

For a thin person to become fat, a scheme just the opposite 
of the above should be followed. There should be a little exercise 
(just enough to aid appetite), and the number of calories should 
be increased, especially fat. 

The table below gives the number of "fat" units in the average 

helping of any article of food at a meal. From this, it is easy to 

see just what articles are fattening, and how to reduce or increase. 

This table shows that 1 piece of apple pie is as fattening as 8 

mutton chops though about one-sixth as nourishing as one chop ; 

one ball of butter is as fattening as two glasses of skimmed milk or 

2 eggs. 

Diet Table, Arranged in Order of Fats 



Article 



Beans, string 

Crackers, saltines 

Fish, trout 

Crackers, Uneeda Biscuit 

Sugar, cube 

Watermelon 

Sugar, granulated 

Mutton chop 

Roast chicken 

Cream 

Milk, skimmed 

Buttermilk 

Egg 

Force 

Soup (bean) , 

Cheese, Swiss 

Bread, white baker's 

Apple 

Syrup, maple 

Orange 

Shredded Wheat 

Honey 

Ham 

Butter 

Banana 



Average 
Helping 



4 oz 


1 


1 piece 


1 


1 cube 


1 slice 


1 h tbsp 


1 chop 


1 slice 


1 tbsp 


1 glass 


1 glass 


1 


5 h tbsp 


4 oz 


1 slice 


1 slice 


1 


1 tbsp 


1 


1 biscuit 


1 h tbsp 


1 slice 


1 ball 


1 



Fats 



11 
12 

14 
23 
29 
37 
41 
42 
49 
51 
52 
53 
56 
59 
62 
66 
69 
70 
88 
90 
96 
101 
108 
118 
120 



Proteids 

2 

1 

43 

2 



93 

132 

3 

32 

27 
27 

7 
16 
23 
11 

2 

6 
13 

32 
1 

7 



28 



The Wife's Handbook 



Article 



Average 
Helping 


Fats 


Proteids 


1 glass 


127 


30 


1 


133 


16 


1 slice 


139 


10 


1 cup 


144 


31 


1 cup 


145 


11 


1 


149 


19 


2 h tbsp 


165 


36 


1 slice 


168 


18 


2 h tbsp 


168 


21 


1 glass 


174 




1 cup 


181 


40 


1 slice 


181 


13 


2 h tbsp 


187 


21 


1 


192 


12 


2 h tbsp 


202 


23 


5 h tbsp 


215 


32 


1 cup 


242 


37 


3 h tbsp 


254 


44 


1 slice 


266 


91 


1 chop 


278 


89 


1/6 pie 


306 


27 


1/6 pie 


336 


16 


10 


510 


15 



Milk, unskimmed . . . , 

Potato, Irish 

Cake, frosted 

Mellin's Food 

Coffee or Tea 

Sausage 

Oatmeal 

Bread, brown baker's 
Ice Cream, vanilla . . . 

Lemonade, plain 

Malted Milk 

Bacon 

Pudding, chocolate . . . 

Potato, svi'eet 

Pudding, bread 

Grapenuts 

Cocoa 

Beans, baked 

Roast beef 

Lamb Chop (bone) . . 

Pie, mince 

Pie, apple 

Prunes 



Diet for Brain Workers. Contrary to prevalent opinions, 
there is no special brain food. Recent experiments show this, 
conclusively. There are, however, certain considerations affecting 
the food for students and office men. 

The brain must have extra supply of blood, and consequently 
there should be less blood required for the stomach. The first 
point then is that the foods must be easily and quickly digestible, 
so that less blood will be needed by the stomach. This is of far 
more importance than the relative quantity of proteids and fats. 
Pick out foods which are quickly digested; see the table of length 
of time to digest foods. 

The second point is, that the reduction should be principally 
in fats ; because these are the foods used up by muscular energy. 
They form an extra burden to brain workers, with their limited 
muscular work to use up these foods, and they only add to the 
work of the digestive organs. Consequently, they should be 
omitted. 



The Wife's Handbook 29 

Diet for Different Climates and Different Seasons of the 
Year. Except for the selection, from the preceding table, of the 
foods which are freshest during the varying seasons, there need 
be no special consideration given to the heating or cooling effects 
of the various foods. It is true that some foods produce more 
bodily heat than others, and would consequently form a proper 
diet in winter for savages, as is evident in Greenland where fats 
and oils are chief articles of diet; but the civilized human being 
eats practically the same food all of the year round, and over- 
comes the varying climatic temperatures by changes in quantity 
and material of his clothing. 



CHAPTER II. 
COOKING 

General Remarks. There are many textbooks which give 
complete information on the subject of cooking. The only objec- 
tion to them lies in the fact that they seldom have any distinguish- 
ing marks to show just what is the usual way and what is an un- 
usual way of cooking. As a result, the wife has to try all the 
ways mentioned, and mark in the book the way which is most suit- 
able. 

Also, it is impossible for any one cookbook to have recipes 
which will exactly suit everybody. Each grown man has devel- 
oped a taste for cooking similar to that of his youth, and this varies 
considerably. Briefly, it may be stated that the more careful has 
been the cooking in his youth, the less is the amount of grease or 
lard he wants directly in the food. For example, the negroes of 
the south and the mountaineers of the Appalachian regions are 
accustomed to a noisome mess of grease, made of flour and lard, 
in which it is hardly possible to see the few slices of beef or bacon. 
I am not sure that they actually prefer this style of cooking, but it 
is a fact that the greater the amount of grease directly in the food, 
the greater is the perverted taste of the man or the greater is the 
ignorance of the woman in cooking and other education. 

EQUIPMENT 

Kitchen. The following is a list of practically necessary 
articles in a kitchen. Some of them might possibly be dispensed 
with, but this is really a very small outfit. This outfit should 
preferably be increased. The kitchen cabinet listed below, seems 
unnecessary ; but its value is understood after being used. 



1 stove, 




1 tea kettle 


1 bread knife 


stove pipe, 


, etc. 


1 coffee pot 


1 safety paring knife 


1 coal (wood) 


box 


1 fry pan 


1 butcher's knife 


1 stove shovel 




1 sauce pan 


1 automatic knife grin- 


1 coal scuttle 




1 muffin pan 


der 


1 ash can 




3 pie plates 


1 cook's fork 


1 garbage can 




2 bread pans 


1 cook's slicer 


1 table, large 




2 cake pans 


1 cleaver 


1 table, small 




1 cake turner 


or 



34 



The Wife's Handbook 



2 chairs 


1 preserving kettle 


1 cook's assistant com- 


1 sink mat 


1 stove kettle 


prising the 7 articles 


1 kitchen cabinet 


1 drip pan 


above (small ones) 


1 refrigerator 


1 rolling pin 


$1.00 


1 scrubbing brush 


1 nutmeg grater 


1 bread board 


1 floor mop 


1 flour sifter 


1 chopping bowl 


3 laundry irons, 


1 egg beater 


1 dipper 


1 handle 


1 basting spoon 


1 cup 


1 wash basin 


1 coffee mill 


1 glass 


(if no waterworks) 


1 spring scale 


1 dish pan 


1 alarm clock 


1 thermometer 


6 dish towels 



A cork mat (called also cork linoleum) will materially soften 
the effects of much walking to and fro. This is practically a cork 
carpet and is quite expensive for a kitchen. It costs about $1.25 
a square yard, making a complete carpet cost about $30.00. 
Next in value is linoleum ; finally oid cloth, which is cheapest. 
If floor is of wood, do not paint it; for it must be scrubbed, and 
paint will be scrubbed off. 

In order of cost, the above utensils grade as metal, gray 
enameled ware, blue (outside) and white (inside) enameled ware, 
aluminum, the last costing at least twice as much as the first. 
Many claim that the more expensive utensils are not nearly worth 
the increased cost. 

The fumes of cooking can be partly carried away by a hood 
placed over the stove. 

Disregarding all question of costs, it is thought that the other 
advantages lie : 

1st, with the electricity because of the ease of manipulating, 
freedom from danger, complete control, absence of dirt and odor. 
2nd, with the gas because of the ease of manipulating, com- 
plete control, absence of much dirt. 

3rd, with the gasoline because of the ease of manipulating, 
control, absence of much dirt. 

4th, the coal and wood have few advantages, but they are 
sometimes the only source. Their greatest disadvantages are the 
uncertainty of heat, the great quantity of dirt, and the labor of 
removing ashes. 

All things considered, I believe that it is really more economi- 
cal to use electricity, gas, or gasoline if the first cost of outfit is not 
more than twice that with coal or wood. 



The Wife's Handbook 



Comparison of Coal and Wood, Gasoline, Gas, and Electricity. 
The preceding table includes a stove complete without mentioning 
kind of stove. In many cases, it is impossible to use a gas or 
electric stove, because they cannot be obtained; but where they 
are available, their advantages should be carefully considered be- 
fore deciding to use wood or coal. 

Following list gives first cost of approximately equal size and 
capacity stoves, etc. using the different fuels. The electric appli- 
ances require no special wiring; just attach the plug and turn or 
the current. Electric appliances are new and expensive, but are 
rapidly decreasing in price. 





Coal and 
Wf<ol 


Gasoline, 
etc. 


Gas 


Electricity 


Toaster 








$ 3.50 


Broiler 








5.00 


Chafing Dish 




$10.00 




15.00 


1 hole cooker 








10.00 


2 hole cooker 




6.00 


$ 6.00 


20.00 


3 hole cooker 




9.00 


9.00 


30.00 


3 hole stove 


$30.00 




25.00 


45.00 


6 hole stove 


40.00 








Laundry Iron 




5.00 




5.00 



Following shows operating cost for cooking with a stove of 
about equal size for the same meals. 



Coal 



Wood 



Gasoline 



Gas 



Electricity 



Cost per month 
Assumed cost 
for above cal- 
culation .... 



$4.00 
3.25 
per 

ton 



$3.50 
4.00 
per 

cord 



$10.40 
.20 
per 
gallon 



$4.00 
.60 
per 
1000 cu ft 



$6.50 
.10 
per 
kilowatt 



No information is available regarding operating cost of oil 

stoves, but it is probably a little less than that of gas stoves at 
60 cents per 1000 cu. ft. 

Dining Room. The following list includes the necessary 
articles for dining room : 

1 rug 9'xl2' 6 dinner plates 6 table forks 

1 extension table 6 pie plates 6 tea spoons 

1 sideboard or 6 butter dishes 6 table spoons 



36 The Wife's Handbook 

1 china cabinet, (small) 6 soup spoons 

sometimes one piece 1 glass butter dish (cov- 1 soup ladle 

1 small table ered) 6 butter knives, small 

3 salt shakers 6 cups 1 butter knife, large 

3 pepper shakers 6 glass tumblers 1 pickle fork 

1 sugar bowl 6 saucers 1 sugar spoon 

1 glass pitcher 1 platter 1 sugar tongs 

1 bread plate 1 vegetable dish, covered 1 carving set, 

1 cake dish 1 vegetable dish, open knife, 

1 glass pickle dish 6 table knives fork (steel) 

6 soup plates 

USES OF FOOD NOT EATEN 

There are many economical and proper uses of food not 
eaten or not used in cooking. Only a few are mentioned here. 

Stock : Use cracked bones, cold water ; boil for three hours ; 
skim; let cool. AVill keep about four days; used in water for 
soups, adds flavor. 

Meats : Make bones into stock ; make meat into balls, hash, or 
hash on toast, pie, soups, and stews. 

Eggs: Boil hard any left over soft boiled eggs, and use for 
garnishes ; similarly, boil left over poached eggs for same purpose. 

Butter: Use any unspoiled butter in cooking. 

Potatoes: Make potato croquettes, potato puffs, potato cus- 
tards, etc. 

Cheese: Make cheese balls, cheese pudding. 

Rice : Make muffins, croquettes, puddings. 

Vegetables : Make soup or salad. 

Fruits: Make soup or salad. 

For more detailed information, see Made Over Dishes, Mrs. 
Rorer, price 50 cents. 

GUEST BOX 

Excepting lack of money, there is probably no greater source 
of trouble for a wife than unexpected guests. Very often, the 
husband or some other member of the family wishes to invite a 
guest to the house, and finds that this is impossible because the 
wife is not prepared. Naturally it is inferred that such a wife is 
not properly efficient, and this is at least a source of irritation. 

There is no necessity for such difficulty; the wife can always 
be prepared. An unexpected guest does not expect an elaborate 



The Wife's Handbook 37 

entertainment. The wife should provide the following articles, 
which will be sufficient for five meals (from Saturday evening to 
Monday morning), and one of the meals can be prepared in ten 
minutes. This guest box should always be kept complete and un- 
disturbed, otherwise, it will be of no value in an emergency. 

Articles for Guest Box 

10 cans peaches 1 jar olives 2 boxes wafers 

10 cans pears 2 cans condensed soup 2 boxes crackers 

2 cans pineapples 1 can roast beef 2 small cans bacon 

breakfast food 1 can tomatoes 1 can chipped beef 

2 lbs coffee 1 can beans 1 can salmon 

4 cans milk 1 can green peas 2 glasses jelly 
1 can plum pudding 

RECIPES 

In the recipes given below I have selected from the cookbooks 
such recipes as seem to me in most common use, and easiest to cook. 
For any except the most ordinary cooking, a book of recipes is 
an absolute necessity. 

The recipes are copied almost verbatim from the hundreds of 
recipes in the Boston Cooking School cookbook. In many of them 
extra articles are used purely to give a very slightly improved taste 
to the food. Also, the method of preparing the food is given 
in great detail. Any sensible cook can quickly see just what are 
the essentials and what are merely refinements, and can omit the 
refinements when necessary. For example, the seasoning consists 
of very small articles, but cannot be omitted ; yet the ingredients in 
vegetable soup may be reduced by one half, and the soup will 
still be very good. 

Object of cooking: The object of cooking is to render 
food palatable, and to destroy germs. For the latter, heat is the 
prime requisite; many germs will live frozen in ice for days, but 
sufficient heat will kill all germs. 

Cooking also softens the fibres of meat, softens and bursts 
the starch grains, hardens the albumen in eggs and meat. 

Methods of cooking: Boiling is cooking in boiling water (boil- 
ing water is always the same temperature, regardless of force of 
boiling, being in fact the only exact temperature, which remains 
constant in cooking) ; stewing is cooking for a long time in hot 



38 The Wife's Handbook 

water (not boiling water) ; broiling is cooking over or in front of 
fire ; roasting or baking is cooking in an oven ; frying is cooking in 
a pan with fats such as lard, butter, etc. 

MEAT 

Extract : Cut meat, without fat, into small pieces ; put in 
clean bottle ; place in sauce pan of boiling water ; cook until all 
juice is out of meat. This is especially good for the sick; one 
spoon of this is equal in nourishment to a plate of ordinary soup. 

If weaker solution is desired ; put water in this ; or put 
meat originally in a varying amount of cold water and allow 
water to heat gradually. 

To Retain Juices in the Meat : Put meat in boiling water, boil 
a few minutes, then lower the temperature. 

Broiled Steak: Grease a wire broiler, place meat on broiler, 
turn every few seconds at first, turn occasionally until well cooked 
on both sides, should take out about five minutes; place on hot 
platter, spread with butter, sprinkle with salt and pepper. 

Broiled Fillet of Beef: Cut slices about one inch thick, place 
in greased broiler, and broil five minutes. Serve with butter, 
sprinkle with salt and pepper. 

Hamburg Steak : Chop finely lean raw beef, season with salt, 
pepper, and a few drops onion juice, shape like cakes, brown. 

Roast Beef: Drip meat, rub with salt, dredge meat and pan 
with flour ; place in hot oven so that surface will be seared and 
too much juice will not escape ; when flour is brown, reduce heat (if 
meat is lean, it may be necessary to add fat trimmings) ; baste 
every ten minutes ; takes about one hour and a half to cook proper- 
ly; when about half cooked, turn over so that skin side will be 
finally uppermost. Sometimes add water to prevent flour burn- 
ing in pan, but this is not generally necessary. Gravy : Remove 
most of fat from pan, place in front of stove, add four tablespoons 
flour, and stir until brown ; add gradually one and a half cups 
boiling water, cook five minutes, season with salt and pepper, and 
strain. 

Bacon: Cut tliin slices, put in hot frying pan, cook until crisp 
and brown on both sides, turning often ; pour off fat, place bacon 
on platter. 



The Wife's Handbook 39 

Bacon and Eggs: Same as above except the eggs are fried 
in the bacon fat before being poured off. 

Warmed Over Roast Beef: Slice cold roast beef, place in 
platter, reheat gravy, pour it over beef slices. Do not put beef 
in gravy and reheat ; makes it tough. 

Lamb or Mutton Chops: On wire broiler, cook like broiled 
steak. In pan: Place in very hot frying pan; sear one side, 
turn and sear other ; brown both sides, takes about seven minutes ; 
sprinkle with salt when half cooked; when cooked, put on hot 
platter without gravy, spread with butter. 

Broiled Leg of Mutton: Place in a kettle, and cover with 
boiling water, bring quickly to the boiling point, boil five minutes, 
skim, put on back of range and simmer until meat is tender ; when 
half done, add one tablespoon salt. 

Meat Pie: l piece of bay leaf y, lb lean raw ham 

Knuckle of veal Sprig of parsley 4 tablespoons flour 

1 slice onion 12 peppercorns 4 tablespoons butter 

1 slice carrot Blade of mace 2 doz. bearded oysters 

2 teaspoons salt 

Remove meat from bones, cover bones with cold water, add 
vegetables and seasonings, heat slowly to boiling point ; add meat, 
boil five minutes, let simmer until meat is tender, remove meat and 
reduce liquid to two cups ; put ham in lukewarm water in frying 
pan, leave on back of stove for one hour ; brown butter, add flour, 
brown, add stock ; add veal and ham cut into cubes ; simmer twenty 
minutes, add oysters ; put in dish, cover with top made of puff 
paste baked separately and placed on pie just before serving. 

Pork Chops: Cook practically the same way as lamb chops. 

Broiled Ham: Cut ham in thin slices, soak an hour in luke- 
warm water ; take out, broil three minutes in pan. 

Fried Ham and Eggs: Slice ham, remove half of fat layer, 
soak in tepid water for thirty minutes ; put in hot pan and brown 
on both sides, remove ham ; fry eggs in the ham fat. If boiled ham 
is used, it should not be soaked. 

POULTRY AND GAME 

Broiled Chicken: Dress for broiling. Sprinkle with salt and 
pepper; place in a well greased broiler; broil twenty minutes 
over a clear fire, watching carefully and turning broiler so that 



40 The Wife's Handbook 

all parts may be equally browned. Remove to a hot platter, 
spread with soft butter, and sprinkle with salt and pepper. Place 
chicken in dripping-pan, skin side down, sprinkle with salt and 
pepper, dot over with butter, and bake. 

Fried Chicken: Clean, singe, and cut two young chickens in 
pieces for serving. Plunge in cold water, drain, but do not wipe. 
Sprinkle with salt and pepper, and coat thickly with flour, having 
as much flour adhere to chicken as possible. Try out one pound 
salt pork cut in pieces, and cook chicken slowly in fat until tender 
and well browned. Serve with white sauce made of half milk 
and half cream. 

Note: It is always best to salt any fowl and let it stand for 
several hours ; as salt draws out the blood ; then wash before clean- 
ing. 

Chicken Pie : Dress, clean, and cut up two chickens. Put in 
a stewpan with one-half onion, sprig of parsley, and bit of bay 
leaf; cover with boiling water, and cook slowly until tender. 
When chicken is half cooked, add one-half tablespoon salt and one- 
eighth teaspoon pepper. Remove chicken, strain stock, skim off 
fat, and then cook until reduced to four cups. Thicken stock 
with one-third cup flour diluted with cold water to pour easily. 
Place a small cup in centre of baking-dish, arrange around it 
pieces of chicken, removing some of the larger bones ; pour over 
gravy, and cool. Cover with pie-crust in which several incisions 
have been made, thus providing an outlet for escape of steam 
and gasses. Wet edge of crust and put around a rim, having rim 
come close to edge. Bake in a moderate oven until crust is well 
risen and browned. Roll remnants of pastry and cut in diamond- 
shaped pieces, bake, and serve with pie when reheated. 

Roast Turkeys Dress, clean, stuff, and truss the turkey; 
place on its side on rack in a dripping-pan, rub entire surface 
with salt, and spread breast, legs, and wings with one-third cup 
butter, rubbed until creamy and mixed with one-fourth cup flour; 
dredge bottom of pan with flour ; place in hot oven, and when flour 
on turkey begins to brown, reduce heat, baste with fat in pan, and 
add two cups boiling water ; continue basting every fifteen minutes 
until turkey is cooked, which will require about three hours; 
(For basting, use one-half cup butter melted in one-half cup boil- 
ing water, and after this is used, baste with fat in pan) ; turn tur- 



The Wife's Handbook 41 

key often so that it may brown evenly; (if turkey is browning too 
fast, cover with buttered paper to prevent burning) ; remove 
strings and skewers before serving; garnish with parsley, or cel- 
ery tips, or curled celery and rings and disks of carrots strung on 
fine wire. 

For stuffing, use double the quantities given in recipes here- 
with. 

Chestnut Stuffing: 
3 cups French chestnuts i/s teaspoon pepper 

1/2 cup butter ^4 cup cream 

1 teaspoon salt 1 cup cracker crumbs 

Shell and blanch chestnuts ; cook in boiling salted water until 
soft ; drain and mash, using a potato ricer ; add one-half the butter, 
salt, pepper, and cream ; melt remaining butter, mix with cracker 
crumbs, then combine mixtures. 
Chicken stuffing: 

1 cup cracker crumbs Salt 

14 cup melted butter Pepper 

Sage or poultry seasoning | cup scalded milk 

Melt butter in water ; and pour over crackers after seasonings 
have been added. 

FISH 

Planked Shad or Whitefish: Clean and split a three-pound 
shad ; put skin side down on an oak plank one inch thick, and 
longer and wider than the fish ; sprinkle with salt and pepper ; 
brush over with melted butter; bake twenty-five minutes in hot 
oven ; remove from oven, spread with butter, and garnish with 
parsley and lemon. The fish should be sent to table on plank. 

Fried Fish : Clean fish, leaving on heads and tails ; sprinkle 
with salt and pepper, dip in flour, egg, and crumbs, and fry three 
to four minutes in deep fat ; as soon as fish are put into fat, re- 
move fat to back of range so that they may not become too brown 
before cooked through ; arrange on hot platter, garnish with pars- 
ley, lemon, and fried gelatine, serve with sauce. 

Fried Fillet of Halibut or Flounder: Clean fish and cut in 
long or short fillets; (if cut in long fillets, roll, and fasten with 
small wooden skewers) ; sprinkle fillets with salt and pepper, dip 
in crumbs, egg, and crumbs, fry in deep fat, and drain on brown 
paper ; serve with sauce. 



42 The Wifj^'s Handbook 

Fried Oysters: Clean, and dry between towels, selected oys- 
ters ; season with salt and pepper, dip in flour, egg, and cracker 
or stale bread crumbs, and fry in deep fat ; drain on brown paper 
and serve on a folded napkin; garnish with parsley and serve. 

EGGS 

Boiled Eggs: Have ready a saucepan containing boiling 
water. Carefully put in with a spoon the number of eggs desired, 
covering them with water ; remove saucepan to back of stove, 
where water will not boil ; cook from six to eight minutes if "soft- 
boiled", forty to forty-five if "hard-boiled". 

Poached Eggs: Have ready a shallow pan two-thirds full of 
boiling salted water, allowing one-half tablespoon salt to one quart 
of water. Put two or three buttered muffin rings in the water ; 
break each Ggg separately into a cup, and carefully slip into a 
muffin ring; (the water should cover the eggs) ; when there is a 
film over the top of egg and the white is firm, carefully remove 
with a buttered skimmer to circular pieces of buttered toast, and 
let each person season his own egg with butter, salt, and pepper. 
An egg-poacher may be used instead of muffin rings. 

Scrambled Eggs: 
5 eggs 1/2 teaspoon salt 

1/2 cup milk i/s teaspoon i^epper 

3 tablespoons butter 

Beat eggs slightly with silver form ; add salt, pepper, and 
milk ; heat omelet pan, put in butter, and when melted, turn in the 
mixture; cook until of creamy consistency, stirring and scraping 
from botton of pan. Some persons prefer to omit the milk. 

Plain Omelet: 

4 eggs 4 tablespoons hot water 
14 teaspoon salt 1 tablespoon butter 
Few grains pepper lyo cups thin white sauce 

Separate yolks from whites ; beat yolks until thick and lemon- 
colored; add salt, pepper, and hot water; beat whites until stiff 
and dry, cutting and folding them into first mixture until they 
have taken up mixture ; heat omelet pan, and butter sides and bot- 
tom ; turn in mixture, spread evenly, place on range where it will 
cook slowl}', occasionally turning the pan that omelet may brown 
evenly; when well "puffed", and delicately browned underneath, 



The Wife's Handbook 43 

place pan on centre grate of oven to finish coolcing the top. The 
omelet is cooked if it is firm to the touch when pressed by the fin- 
ger. Fold, and turn on hot platter and pour around one and one- 
half cups thin white sauce. 

BEVERAGES 

Hot Tea: 

3 teaspoons tea 2 cups boiling water 

Put tea in teapot and pour on boiling water. Let stand on 
back of range or in a warm place five minutes. Strain and serve 
immediately, with or without sugar and milk. Avoid second 
steeping of leaves with addition of a few fresh ones. If this is 
done, so large an amount of tannin is extracted that various ills 
are apt to follow. 

Iced Tea: 

4 teaspoons tea 2 cups boiling water 

Follow recipe for hot tea. Strain into glasses one third full 
of cracked ice. Sweeten to taste, and allow one slice lemon to 
each glass tea. 

Boiled Coffee: Do not use tin coffeepot, as coffee is apt to 
form a poisonous compound with the tin. Use granite ware. 
1 cup coffee 1 cup cold water 

1 egg 6 cups boiling water 

Break egg and beat slightly. Dilute with one-half the cold 
water, add crushed shell, and mix with coffee. Turn into coffee- 
pot, pour on boiling water, and stir thoroughly. Place on front 
of range, and boil three minutes. If not boiled, coffee is cloudy; 
if boiled too long, too much tannic acid is developed. The 
spout of pot should be covered or stuffed with soft paper to 
prevent escape of aroma. Stir and pour some in a cup to be sure 
that spout is free from grounds. Return to coffeepot and re- 
peat. Add remaining cold water, which perfects clearing. Cold 
water being heavier than hot water sinks to the bottom, carrying 
grounds with it. Place on back of range for ten minutes, where 
coffee will not boil. Serve at once. 

Breakfast Cocoa: 

\Yz tablespoons prepared cocoa 2 cups boiling water 

2 tablespoons sugar 2 cups milk 
Few grains salt 



44 The Wife's Handbook 

Scald milk. Mix cocoa, sugar, and salt ; dilute Avith one-half 
cup boiling water to make smooth paste ; add remaining water, 
and boil one minute; turn into scalded milk and beat ten minutes, 
using Dover egg-beater, when froth will form, preventing scum. 

Chocolate: 
114 squares Baker's chocolate Few grains salt 

14 cup sugar 1 cup boiling water 

3 cups milk 

Scald milk. Melt chocolate in small saucepan placed over hot 
water, add sugar, salt, and gradually boiling water ; when smooth, 
place on range and boil one minute ; add to scalded milk, beat with 
egg-beater to prevent scum, and serve with whipped cream. One 
and one-half ounces vanilla chocolate may be substituted for 
Baker's chocolate; being sweetened, less sugar is required. 

BREAD 

Water Bread : 
2 cups boiling water ly, teaspoons salt 

1 tablespoon water l^ yeast cake dissolved in y^^ cup 

1 tablespoon lard lukewarm water 

1 tablespoon sugar 6 cups sifted flour 

Put butter, lard, sugar, and salt in bread raiser, or large bowl 
without a lip ; pour on boiling water ; when lukewarm, add dis- 
solved yeast cake and five cups flour; then stir until thoroughly 
mixed, using a knife or mixing spoon. Add remaining flour, mix, 
and turn on a floured board, leaving a clean bowl ; kneed until mix- 
ture is smooth, elastic to touch, and bubbles may be seen under the 
surface. Some practice is required to knead quickly, but the mo- 
tion once acquired will never be forgotten. Return to bowl, cover 
with a clean cloth kept for the pui'pose, and board or tin cover; 
let rise over night in temperature of 65 degrees F. In morning 
cut down; this is accomplished by cutting through and turning 
over dough several times with a case knife, and checks fermenta- 
tion for a short time ; dough may be again raised, and recut down 
if it is not convenient to shape into loaves or biscuits after first 
cutting. When properly cared for, bread need never sour. Toss 
on board slightly floured, knead, shape into loaves or biscuits, 
place in greased pans, having pans nearly half full. Cover, let 
rise again to double its bulk, and bake in hot oven. This takes 
nearly an hour to brown the bread. 



The Wife's Handbook 45 

Rolls: 

2 cups scalded milk 1 teaspoon salt 

2 tablespoons sugar 1 yeast cake dissolved in 14 cup 

3 tablespoons butter lukewarm water 
Flour 

Add butter, sugar, and salt to milk; when lukewarm, add dis- 
solved yeast cake and three cups flour. Beat thoroughly, cover, 
and let rise until light; cut down, and add enough flour to knead 
(it will take about two and one-half cups). Let rise again, toss 
on slightly floured board, knead, pat, and roll out to one-third 
inch thickness. Shape with biscuit-cutter, first dipped in flour. 
Dip the handle of a case knife in flour, and with it make a crease 
through the middle of each piece ; brush over one-half of each piece 
with melted butter, fold, and press edges together. Place in 
greased pan, one inch apart, cover, let rise, and bake in hot oven 
twelve to fifteen minutes. As rolls rise they will part slightly; 
if hastened in rising, are apt to lose their shape. 

Muffins : 

1 cup scalded milk % teaspoon salt 

1 cup boiling water 14 yeast cake 

2 tablespoons butter 4 cups flour 
14 cup sugar 1 egg 

Add butter, sugar and salt to milk and water ; when lukewarm, 
add yeast cake, and when dissolved, egg well beaten, and flour; 
beat thoroughly, cover and let rise over night. In morning, fill 
buttered muffin rings two-thirds full; let rise until rings are full, 
and bake thirty minutes in hot oven. 

Toast: Cut stale bread in one-fourth inch slices. Crust may 
or may not be removed. Put slices on wire toaster, lock toaster 
and place over clear fire to dry, holding some distance from coals ; 
turn and dry other side. Hold nearer to coals and color a golden 
brown on each side. Toast, if piled compactly and allowed to 
stand, will soon become moist. 

Milk Toast: 

1 pint scalded milk 1/2 teaspoon salt 

2 tablespoons butter Cold water 

21/2 tablespoons bread flour 6 slices dry toast 

Add cold water gradually to flour to make a smooth, thin 
paste. Add to milk, stirring constantly until thickened, cover. 



46 The Wife's Handbook 

and cook twenty minutes ; then add salt and butter in small pieces. 
Dip slices of toast separately in sauce ; when soft, remove to serv- 
ing dish. Pour remaining sauce over all. 

Baking Powder Biscuits: 

2 cups flour 1 tablespoon lard 

4 teaspoons baking powder % cup milk and water in equal 

1 teaspoon salt parts 

1 tablespoon butter 

Mix dry ingredients, and sift twice. Work in butter and lard 
with tips of fingers ; add gradually the liquid, mixing with knife 
to a soft dough. It is impossible to determine the exact amount 
of liquid, owing to differences in flour. Toss on a floured board, 
pat and roll lightly to one-half inch in thickness. Shape with a 
biscuit-cutter. Place on buttered pan, and bake in hot oven 
twelve to fifteen minutes. If baked in too slow an oven, the gas 
will escape before it has done its work. Many obtain better re- 
sults by using bread flour. 

Egg Muffins: 
31/2 cups flour 1^ cups milk 

6 teaspoons baking powder 3 tablespoons melted butter 

1 teaspoon salt 1 egg 

3 tablespoons sugar 

Mix and sift dry ingredients ; add gradually milk, egg well 
beaten, and melted butter. Bake in buttered gem pans twenty- 
five minutes. If iron pans are used, they must be previously heat- 
ed. This recipe makes thirty muffins. 

Griddle CaJies: 
3 cups flour 14 cup sugar 

ly, tablespoons baking powder 2 cups milk 

1 teaspoon salt 1 egg 

2 tablespoons melted butter 

Mix and sift dry ingredients ; beat egg, add milk, and pour 
slowly on first mixture. Beat thoroughly, and add butter. Drop 
by spoonfuls on a greased hot griddle ; cook on one side. When 
puffed, full of bvibbles, and cooked on edges, turn, and cook other 
side. Begin cooking cakes at once or more baking powder will 
be required. ^ 



The Wife's Handbook 47 

Buckwheat Cakes: 
^ cup fine bread ci'umbs V4 yeast cake 

2 cups scalded milk V2 cup lukewarm water 
14 teaspoon salt 1% cups buckwheat flour 
1 tablespoon molasses 

Pour milk over crumbs, and soak thirty minutes ; add salt, 
yeast cake dissolved in lukewarm water, and buckwheat to make a 
batter thin enough to pour. Let rise over night ; in the morning, 
stir well, add molasses, one-fourth teaspoon soda dissolved in one- 
fourth cup lukewarm water, and cook same as griddle cakes. Save 
enough batter to raise another mixing, instead of using yeast 
cake; it will require one-half cup. 

Waffles: 
1% cups flour 1 cup milk 

3 teaspoons baking powder Yolks 2 eggs 
1/2 teaspoon salt Whites 2 eggs 
1 tablespoon melted sugar 

Mix and sift dry ingredients ; add milk gradually, yolks of 
eggs well beaten, butter, and whites of eggs beaten stiff; cook on 
a greased hot waffle-iron. Serve with maple syrup. 

VEGETABLES, ETC. 

String Beans: Remove strings, and snap or cut in one-inch 
pieces ; wash, and cook in boiling water from one to three hours, 
adding salt last half hour of cooking. Drain, season with butter 
and salt. Some persons cook beans with salt pork, no butter. 

Shell Beans : Wash and cook in boiling water from one to one 
and a half hours, adding salt last half hour of cooking. Cook in 
sufficiently small quantity of water, that there may be none left 
to drain off when beans are cooked. Season with butter and salt. 

Boiled Cabbage: Take off outside leaves, cut in quarters, and 
remove tough stalk. Soak in cold water and cook in an uncovered 
vessel in boiling salted water, to which is added one-fourth tea- 
spoon soda ; this prevents disagreeable odor during cooking. Cook 
from thirty minutes to one hour, drain, and serve; or chop, and 
season with butter, salt, and pepper. 

Boiled Corn: Remove husks and silky threads. Cook ten to 
twenty minutes in boiling water. Place on platter covered with 
napkin ; draw corners of napkin over corn ; or cut from cob and 
season with butter and salt. 



48 The Wife's Handbook 

Boiled Beet Greens: Wash thoroughly and scrape roots, 
cutting off ends. Drain, and cook one hour or until tender in a 
small quantity boiling salted water. Season with butter, salt and 
pepper. Serve with vinegar. 

Boiled Onions: Put onions in cold water and remove skins 
while under water. Drain, put in a saucepan, and cover with 
boiling salted water; boil five minutes, drain, and again cover 
with boiling salted water. Cook one hour or until soft, but not 
broken. Drain, add a small quantity of milk, cook five minutes, 
and season with butter, salt, and pepper. 

Boiled Peas: Remove peas from pods, cover with cold water, 
and let stand for one-half hour. Skim off undeveloped peas which 
rise to top of water, and drain remaining peas. Cook until soft 
in a small quantity of boiling water, adding salt the last fifteen 
minutes of cooking — cooking will take about thirty minutes. 
There should be but little, if any, water to drain from peas when 
they are cooked. Season Avith butter, salt, and pepper. If peas 
have lost much of their natural sweetness, they are improved by 
the addition of a small amount of sugar. 

Sliced Tomatoes: Wipe and cover with boiling water, let 
stand one minute, when they can be easily skinned. Chill thor- 
oughly and cut in one-third inch slices. 

Stewed Tomatoes : Wipe, pare, cut in pieces, put in stewpan, 
and cook slowly twenty minutes, stirring occasionally. Season 
with butter, salt, and pepper. 

Mashed Turnip: Wash and pare turnips, cut in slices or 
quarters, and cook in boiling salted water until soft. Drain, 
mash, and season with butter, salt, and pepper. 

Baked White (Irish) Potatoes: Select smooth, medium-sized 
potatoes. Wash, using a vegetable brush, and place in dripping- 
pan. Bake in hot oven forty minutes or until soft, remove from 
oven, and serve at once. If allowed to stand, unless the skin is 
ruptured to allow escape of steam which otherwise becomes water, 
they become soggy. 

Boiled White (Irish) Potatoes: Select potatoes of uniform 
size. Wash, pare, and drop at once in cold water to prevent dis- 
coloration ; soak one-half in the fall, and one to two hours in win- 
ter and spring. Cook in boiling salted water until soft, which is 
easily determined by piercing with a skewer. For seven potatoes 



The Wife's Handbook 49 

allow one tablespoon salt, and boiling water to cover. Drain 
from water, and keep uncovered in warm place until serving time. 
In boiling large potatoes, it often happens that outside is soft, 
while centre is underdone. To finish cooking without potatoes 
breaking apart, add one pint cold water, which drives heat to cen- 
tre, thus accomplishing the cooking. 

Mashed White (Irish) Potatoes: Force five hot boiled pota- 
toes through a coarse strainer. Add three tablespoons butter, 
one teaspoon salt, few grains pepper, and one-third cup hot milk ; 
beat with fork until creamy, reheat, and pile lightly in hot dish. 

French Fried White (Irish) Potatoes: Wash and pare small 
potatoes, cut in eighths lengthwise, and soak one hour in cold 
water. Take from water, dry between towels, and fry in deep fat. 
Drain on brown paper and sprinkle with salt. Care must be 
taken that fat is not too hot, as potatoes must be cooked as well 
as browned. 

Baked, Sweet Potatoes: Prepare and cook same as white po- 
tatoes. 

Sweet Potatoes, Southern Style: Cut cold boiled sweet pota- 
toes in one-third inch slices. Put a layer in buttered baking dish, 
and much sugar on top ; dot over with about half as much butter 
as sugar. Repeat, cover with buttered cracker crumbs, and bake 
until the crumbs are brown. 

Hashed Brown Potatoes: Try out fat salt pork cut in small 
cubes, remove scraps ; there should be about one-third cup of fat. 
Add two cups cold boiled potatoes finely chopped, one-eighth tea- 
spoon pepper, and salt if needed. Mix potatoes thoroughly with 
fat ; cook three minutes, stirring constantly ; let stand to brown 
underneath. Fold as an omelet and turn on hot platter. 

Baked Macaroni with Cheese: Put a layer of boiled maca- 
roni (macaroni boiled in salt water until soft) in buttered baking 
dish, sprinkle with grated cheese ; repeat ; pour over white sauce, 
cover with buttered crumbs, and bake until crumbs are brown. 

Rice Croquettes With Jelly: 

1/2 cup rice 1/2 teaspoon salt 

1/2 cup boiling water Yolks 2 eggs 

1 cup scalded milk 1 tablespoon butter 

Wash rice, add to water with salt, cover, and steam until rice 
has absorbed water. Then add milk, stir lightly with a fork, 



50 The Wife's Handbook 

cover, and steam until rice is soft. Remove from fire, add egg 
yolks and butter; spread on a shallow plate to cool. Shape in 
balls, roll in crumbs, fry in deep fat, and drain. Put a cube of 
jelly in each croquette. 

SOUPS, ETC. 

Chicken Soup: 

6 cups stock 2 stalks celery 

1 tablespoon lean raw ham, finely y^ bay leaf 

chopped 14 teaspoon peppercorns 

6 slices carrot, cut in cubes 1 sliced onion 
^ cup hot boiled rice 

Add seasonings to stock, heat gradually to boiling point, and 
boil thirty minutes ; strain, and add rice. 

Oyster Soup: 

1 quart oysters Sprig of parsley 

4 cups milk Bit of bay leaf 

1 slice onion ^ cup flour 

2 stalks celery ^ cup butter 

2 blades mace Salt and pepper 

Clean and pick oysters. Reserve liquor, add oysters slightly 
chopped, heat slowly to boiling point, and let simmer twenty min- 
utes. Strain through cheesecloth, reheat liquor, and thicken with 
butter and flour cooked together. Scald milk with onion, celery, 
mace, parsley, and bay leaf ; remove seasonings, and add to oyster 
liquor. Season with salt and pepper. 

Baked Bean Soup: 

3 cups cold baked beans 2 tablespoons butter 
3 pints water 2 tablespoons flour 

2 slices onions 1 tablespoon Chili sauce 

2 stalks celery Salt 

1 1/0 cups stewed and strained to- Pepper 
matoes 

Put beans, water, onion, and celery in saucepan ; bring to boil- 
ing point and simmer thirty minutes. Rub through sieve, add 
tomato, and Chili sauce, season to taste with salt and pepper, and 
bind with the butter and flour cooked together. 

Vegetable Soup: 
^ cup carrot 1 quart water 

^ cup turnip 5 tablespoons butter 



The Wife's Handbook 51 

y^ cup celery 1/2 tablespoon finely chopped pars- 

IV2 cups potato ley 

1/2 onion Salt and pepper 

Wash and scrape a small carrot ; cut into small bits. Wash 
and pare half a turnip and slice into small bits. Wash, pare, and 
cut potatoes into small pieces. Wash and scrape celery and cut 
into quarter-inch pieces. Prepare vegetables before measuring. 
Cut onion into thin slices. Mix vegetables (except potatoes) ; and 
cook ten minutes, in four tablespoons butter, stirring constantly. 
Add potatoes, cover, and cook two minutes. Add water, and boil 
one hour. Beat with spoon or fork to break vegetables. Add re- 
maining butter and parsley. Season with salt and pepper. 

Croutons: Cut stale bread into one-third inch slices and re- 
move crusts. Spread thinly with butter. Cut slices into one- 
third inch cubes, put in pan and bake until delicately brown, or 
fry in deep fat. 

SALADS, DRESSINGS, ETC. 

French Dressing: 

V2 teaspoon salt 2 tablespoons vinegar 

V4 teaspoon pepper 4 tablespoons olive oil 

Mix ingredients and stir until well blended. Some prefer the 
addition of a few drops onion juice. 

Mayonnaise Dressing: 

1 teaspoon mustard Yolks 2 eggs 

1 teaspoon salt 2 tablespoons lemon juice 

1 teaspoon powdered sugar 2 tablespoons vinegar 

Few grains cayenne II/2 cups olive oil 

Mix dr}' ingredients, add egg yolks, and when well mixed add 
one-half teaspoon of vinegar. Add oil gradually, at first drop 
by drop, and stir constantly. As mixture thickens, thin with 
vinegar or lemon juice. Add oil, and vinegar or lemon juice al- 
ternately, until all is used, stirring or beating constantly. If oil 
is added too rapidly, dressing will have a curdled appearance. A 
smooth consistency may be restored by taking yolk of another egg 
and adding curdled mixture slowly to it. It is desirable to have 
bowl containing mixture placed in a larger bowl of crushed ice, to 
which a small quantity of water has been added. Olive oil for 
making mayonnaise should always be thoroughly chilled. A sil- 
ver fork, wire whisk, small wooden spoon or Dover egg-beater 



52 The Wife's Handbook 

may be used as preferred. Mayonnaise should be stiff enough to 
hold its shape. It soon liquifies when added to meat or vege- 
tables ; therefore it should be added just before serving time. 

Lettuce and Toviato Salad: Peel and chill three tomatoes. 
Cut in halves crosswise, arrange each half on a lettuce leaf. If to- 
matoes are small, cut in quarters, and allow one tomato to each 
lettuce leaf. Garnish with mayonnaise dressing forced through 
a pastry bag and tube. 

Oil Dressing: 

4 hard-boiled eggs 1/2 teaspoon mustard 

4 tablespoons oil 1/2 teaspoon salt 

4 tablespoons vinegar Few grains cayenne 

1/2 tablespoon sugar White 1 egg 

Force yolks of hard-boiled eggs through a strainer, then work, 
using a silver or wooden spoon, until smooth. Add sugar, mus- 
tard, salt, and cayenne, and when well blended add gradually oil 
and vinegar, stirring and beating until thoroughly mixed; then 
cut and fold in white of egg beaten until stiff. 

Egg Salad: Cut six hard-boiled eggs in halves crosswise, 
keeping whites in pairs. Remove yolks, and mash or put through 
a potato ricer. Add slowly enough oil dressing to moisten. 
Make into balls the size of original yolks and refill whites. Ar- 
range on a bed of lettuce, and pour oil dressing around eggs. 

Cheese Salad: Arrange one head lettuce on salad dish, 
sprinkle with Edam cheese broken in small pieces, and pour over 
French dressing. 

Nut Salad: Mix one cup chopped English walnut meats and 
two cups shredded lettuce. Arrange on lettuce leaves and gar- 
nish with mayonnaise dressing. 

Waldorf Salad: Mix equal quantities of finely cut apple and 
celery, and moisten with mayonnaise dressing. Garnish with 
curled celery and canned pimentos cut in strips or fancy shapes. 
An attractive way of serving this salad is to remove tops from red 
or green apples, scoop out inside pulp, leaving just enough adher- 
ing to skin to keep apples in shape. Refill shells thus made with 
the salad, replace tops, and serve on lettuce leaves. 

Grape Fruit and Celery Salad: Cut medium-sized grape 
fruit in thirds, lengthwise. Remove the pulp, and add to it an 
equal quantity of finely cut celery. Refill sections with mixture. 



The Wife's Handbook 53 

mask with mayonnaise dressing, and garnish with celery tips or 
curled celery and canned pimentos cut in strips. 

Cheese Balls : 

11/2 cups grated mild cheese Few grains cayenne 

1 tablespoon flour Whites 3 eggs 
14 teaspoon salt Cracker dust 

Mix cheese with flour and seasonings. Beat whites of eggs 
until stiff, and add to first mixture. Shape in small balls, roll in 
cracker dust, fry in deep fat, and drain on brown paper. Serve 
with salad course. 

Compote of Rice and Peaches: Wash two-thirds cup rice, 
add one cup boiling water, and steam until rice has absorbed 
water; then add one and one-third cups hot milk, one teaspoon 
salt, and one-fourth cup sugar. Cook until rice is soft. Turn 
into a slightly buttered round shallow mould. When shaped, re- 
move from mould to serving dish, and arrange on top sections of 
cooked peaches drained from their syrup and dipped in macaroni 
dust. Garnish between sections with candied cherries and angel- 
ica cut in leaf-shapes. Anglica may be softened by dipping in hot 
water. Color peach syrup Avith fruit red, and pour around mould. 

Compote of Rice and Pears: Same as above, except use pears 
and pear syrup instead of peaches and peach syrup. 

SAUCES, PICKLES, ETC. 

Thin White Sauce: 

2 tablespoons butter 1 cup scalded milk 
114 tablespoons flour 14 teaspoon salt 
Few grains pepper 

Put butter in saucepan, stir until melted and bubbling; add 
flour blended with seasonings, and stir until thoroughly blended. 
Pour on gradually the milk, adding about one-third at a time, 
stirring until well mixed, then beating until smooth and glossy. 

White Sauce: 
Same as Thin White Sauce, ex- 
except more flour. 

Brown Sauce: 

2 tablespoons butter 1 cup meat stock 
1/2 slice onion y^ teaspoon salt 

3 tablespoons flour % teaspoon pepper 



54 The Wife's Handbook 

Cook onion in butter until slightly browned ; remoA^e onion and 
stir butter constantly until well browned; add flour mixed with 
seasonings, and brown the butter and flour, then add stock grad- 
ually. 

Tomato Sauce: 

1/2 can tomatoes 1/2 teaspoon salt 

1 teaspoon sugar 4 tablespoons butter 

8 peppercorns 4 tablespoons flour 

Bit of bay leaf 1 cup meat stock 

Cook tomatoes twenty minutes with sugar, peppercorns, bay 
leaf, and salt; rub through a strainer, and add stock; brown the 
butter, add flour, and when well browned, gradually add hot liquid. 

Bechamel Sauce: 

ll^ cups thin meat stock 6 peppercorns 

1 slice carrot 14 cup butter 

1 slice onion y^ cup flour 

Bit of bay leaf 1 cup scalded milk 

Sprig of parsley 1/0 teaspoon salt 

i/s teaspoon pepjjer 

Cook stock twenty minutes with onion, carrot, bay leaf, pars- 
ley, and peppercorns, then strain; there should be one cupful. 
Melt the butter, add flour, and gradually hot stock and milk. 
Season Avith salt and pepper. 

Ripe Cucumber Pickle: Cut cucumbers in halves lengthwise. 
Cover with alum water, alloAving two teaspoons powdered alum to 
each quart of water. Heat gradually to boiling point, then let 
stand on back of range two hours. Remove from alum Avatcr and 
chill in ice water. Make a syrup by boiling five minutes two 
pounds sugar, one pint vinegar, with two tablespoons each of 
white cloves and stick cinnamon tied in a piece of muslin. Add 
cucumbers and cook ten minutes. Remove cucumbers to a stone 
jar, and pour over the syrup. Scald syrup three successive 
mornings, and return to cucumbers. 

Chopped Pickles: 

4 quarts chopped green tomatoes 3 teaspoons allspice 

% cup salt 3 teaspoons cloves 

2 teaspoons pepper 1/2 cup white mustard seed 

3 teaspoons mustard 4 green peppers, sliced 
3 teaspoons cinnamon 2 chopped onions 

2 quarts vinegar 



The Wife's Handbook 55 

Add salt to tomatoes, cover, let stand twenty-four hours, and 
drain. Add spices to vinegar, and heat to boiling point ; then add 
tomatoes, peppers, and onions, bring to boiling point, and cook 
fifteen minutes after boiling point is reached. Store in a stone 
jar and keep in a cool place. 

DESSERTS: PUDDINGS, PIES, CAKES, ETC. 

Rice Pudding : 
4 cups milk 1/2 teaspoon salt 

^ cup rice ^ cup sugar 

Grated rind 1/2 lemon 

Wash rice, mix ingredients, and pour into buttered pudding 
dish ; bake three hours in very slow oven, stirring three times dur- 
ing first hour of baking to prevent rice from settling. 

Bread Pudding : 

2 cups stale bread crumbs 2 eggs 

1 quart scalded milk 1/2 teaspoon salt 

^ cup sugar 1 teaspoon vanilla or 

1/4 cup melted butter 14 teaspoon spice 

Soak bread crumbs in milk, set aside until cool; add sugar, 
butter, eggs slightly beaten, salt, and flavoring ; bake one hour in 
buttered pudding dish in slow oven ; serve with vanilla sauce. In 
preparing bread crumbs for puddings avoid using outside crusts. 

Chocolate Pudding: 

14 cup butter 3 teaspoons baking powder 

1 cup sugar Whites 3 eggs 

Yolks 2 eggs IJ squares Baker's chocolate 

1/2 cup milk i teaspoon salt 

1% cups flour 14 teaspoon vanilla 

Cream the butter, and add one-half the sugar gradually. Beat 
yolks of eggs until thick and lemon-colored, and add, gradually, 
remaining sugar. Combine mixtures, and add milk alternately 
with flour mixed and sifted with baking powder and salt ; then add 
whites of eggs beaten until stiff, melted chocolate, and vanilla. 
Bake in an angel cake pan, remove from pan, cool, fill the center 
with whipped cream, sweetened and flavored, and pour around. 

Chocolate Sauce: Boil one cup sugar, one-half cup water, 
and a few grains of cream of tarter until of the consistency of a 
thin syrup. Melt one and one-half squares Baker's chocolate and 



56 The Wife's Handbook 

pour on gradually the hot syrup. Cook slightly, and flavor with 
one-fourth teaspoon vanilla. 

Cottage Pudding: 
14 cup butter 1 cup milk 

I cup sugar 2y^ cups flour 

1 egg 4 teaspoons baking powder 

% teaspoon salt 

Cream the butter, add sugar gradually, and egg well beaten ; 
mix and sift flour, baking powder, and salt; add alternately with 
milk to first mixture; turn into buttered cake pan; bake thirty- 
five minutes. Serve with vanilla sauce. 

Lemon Sauce: 

1/0 cup sugar 2 tablespoons butter 

1 cup boiling water ly, tablespoons lemon juice 

1 tablespoon cornstarch or Few gratings nutmeg 

IV2 tablespoons flour Few grains salt 

Mix sugar and cornstarch, add water gradually, stirring con- 
stantly; boil five minutes, remove from fire, add butter, lemon 
juice, and nutmeg. 

Vanilla Sauce: Make same as lemon sauce, using one tea- 
spoon vanilla in place of lemon juice and nutmeg. 

Hard Sauce : 
I cup butter ^ teaspoon lemon extract 

1 cup powdered sugar | teaspoon vanilla 

Cream the butter, add sugar gradually, and flavoring. 

Boiled Custard: 

2 cups scalded milk 14 cup sugar 
Yolks 3 eggs i/s teaspoon salt 
1/2 teaspoon vanilla 

Beat eggs slightly, add sugar and salt ; stir constantly while 
adding gradually hot milk. Cook in double boiler, continue stir- 
ring until mixture thickens and a coating is formed on the spoon, 
strain immediately; chill and flavor. If cooked too long the cus- 
tard will curdle ; should this happen, by using a Dover egg-beater 
it may be restored to a smooth consistency, but custard will not 
be as thick. Eggs should be beaten slightly for custard, that it 
may be of smooth, thick consistency. To prevent scum from 
forming, cover with a perforated tin. When eggs are scarce, use 
yolks two eggs and one-half tablespoon cornstarch. 



The Wife's Handbook 57 

Caramel Custard: 

4 cups scalded milk ^4 teaspoon salt 

5 eggs 1 teaspoon vanilla 
y., cup sugar 

Put sugar in omelet pan, stir constantly over hot part of range 
until melted to a sj^'up of light brown color. Add gradually to 
milk, being careful that milk does not bubble up and go over, as is 
liable on account of high temperature of sugar. As soon as sugar 
is melted in milk, add mixture gradually to eggs slightly beaten; 
add salt and flavoring, then strain in buttered mould. Bake as 
custard. Chill and serve with caramel sauce. 

Caramel Sauce: 

1/2 cup sugar l^ cup boiling water 

Melt sugar as for caramel custard, add water, simmer ten 
minutes ; cool before serving. 

Lemon Ice: 

4 cups water 2 cups sugar 

% cup lemon juice 

Make a syrup by boiling water and sugar twenty minutes ; add 
lemon juice; cool, strain, and freeze. 

Orange Ice: 

4 cups water 14 cup lemon juice 

3 cups sugar Grated rind of two oranges 
2 cups orange juice 

Make syrup as for lemon ice; add fruit juice and grated 
rind; cool, strain, and freeze. 

Milk Sherbet: 

4 cups milk 11/2 cups sugar 
Juice 3 lemons 

Mix juice and sugar, stirring constantly while slowly adding 
milk ; if added too rapidly mixture will have a curdled appearance, 
which is unsightly, but will not affect the quality of sherbet; 
freeze and serve. 

Vanilla Ice Cream : 
2 cups scalded milk 1 egg 

1 tablespoon flour i/s teaspoon salt 

1 cup sugar 1 quart thin cream 

2 tablespoons vanilla 



58 The Wife's Handbook 

Mix flour, sugar, and salt, add egg slightly beaten, and milk 
gradually; cook over hot water twenty minutes, stirring con- 
stantly at first, should custard have curded appearance, it will 
disappear in freezing. When cool, add cream and flavoring; 
strain and freeze. 

Apple Pie: 

4 or 5 sour apples Vs teaspoon salt 

^ cup sugar 1 teaspoon butter 

14 teaspoon grated nutmeg 1 teaspoon lemon juice 

Few gratings lemon rind 

Line pie plate with paste. Pare, core, and cut the apples into 
eighths, put row around plate one-half inch from edge, and work 
towards centre until plate is covered; then pile on remainder. 
Mix sugar, nutmeg, salt, lemon juice, and grated rind, and 
sprinkle over apples. Dot over with butter. Wet edges of under 
crust, cover with upper crust, and press edges together. 

Bake forty to forty-five minutes in moderate oven. A very 
good pie may be made without butter, lemon juice, and grated 
rind. Cinnamon may be substituted for nutmeg. Evaporated 
apples may be used in place of fresh fruit. If used, they should 
be soaked over night in cold water. 

Custard Pie: 

2 eggs i/s teaspoon salt 

3 tablespoons sugar IVa cups milk 
Few gratings nutmeg 

Beat eggs slightly, add sugar, salt, and milk. Line plate with 
paste, and build up a fluted rim. Strain in the mixture and 
sprinkle with few gratings nutmeg. Bake in quick oven at first 
to set rim, decrease the heat afterwards, as egg and milk in com- 
bination need to be cooked at low temperature. 

Lemon Pie: 

1/2 cup chopped apple 1/4 f"P rolled common crackers 

1 cup sugar 2 tablespoons lemon juice 

1 beaten egg Grated rind 1 lemon 

1 teaspoon melted butter 

Mix ingredients in order given and bake with two crusts. 

Pumpkin Pie: 

11/2 cups steamed and strained 1/2 teaspoon ginger 

pumpkin V2 teaspoon salt 



The Wife's Handbook 59 

I cup brown sugar 2 eggs 

1 teaspoon cinnamon 11/2 cups milk 

14 cup cream 

Mix ingredients in order given and bake with no upper crust. 

Tarts: Roll puff paste one-eighth inch thick. Shape with 
a fluted round cutter, first dipped in flour with a smaller cutter ; 
remove centres from half the pieces, leaving rings one-half inch 
wide. Brush with cold water the larger pieces near the edge; fit 
on rings pressing lightly. Chill thoroughly, and bake fifteen min- 
utes in hot oven. By brushing tops of rings with beaten yolk of 
egg diluted with one teaspoon water, they will have a glazed ap- 
pearance. Cool, and fill with jam or jelly. 

Gingerbread : 

1 cup molasses 1 egg 

I cup butter 2 cups flour 

1% teaspoons soda 2 teaspoons ginger 

V2 cup sour milk 1/2 teaspoon salt 

Put butter and molasses in saucepan and cook until boiling 
point is reached. Remove from fire, add soda, and beat vigor- 
ously. Then add milk, egg well beaten, and remaining ingredients 
mixed and sifted. Bake fifteen minutes in buttered small tin pans, 
having pans two-thirds filled with mixture. 

Ginger Snaps : 

1 cup molasses 1/3 teaspoon soda 

1/0 cup shortening 1 tablespoon ginger 

314 cups flour 11/2 teaspoons salt 

Heat molasses to boiling point and pour over shortening. Add 
dry ingredients mixed and sifted. Chill thoroughly. Toss one- 
fourth of mixture on a floured board and roll as thinly as pos- 
sible; shape with a small round cutter, first dipped in flour. Place 
near together on a buttered sheet and bake in a moderate oven. 
Gather up the trimmings and roll with another portion of dough. 
During rolling, the bowl containing mixture should be kept in a 
cool place, or it will be necessary to add more flour to dough, which 
makes cookies hard rather than crisp and short. 

Chocolate Cakes: 

3 eggs 3 squares Baker's chocolate 

i/i cup butter 1 cup stale bread crumbs 

14 cup sugar 3 tablespoons flour 



60 The Wife's Handbook 

Beat eggs until light. Cream the butter, add sugar, combine 
mixtures, then add chocolate melted, bread crumbs, and flour. 
Spread mixture in a shallow buttered pan and bake in a slow oven. 
Shape with a tiny biscuit cutter and put together in pairs with 
white mountain cream between and on top. 

Jelly Roll: 
3 eggs 1 teaspoon baking powder 

1 cup sugar 14 teaspoon salt 

1/3 tablespoon milk 1 cup flour 

1 tablespoon melted butter 

Beat egg until light, add sugar gradually, milk, flour mixed 
and sifted with baking powder and salt, then butter. Line the 
bottom of a dripping pan with paper; butter paper and sides of 
pan. Cover bottom of pan with mixture, and spread evenly. 
Bake twelve minutes in a moderate oven. Take from oven and 
turn on a paper sprinkled with powdered sugar. Quickly remove 
paper, and cut off a thin strip from sides and ends of cake. 
Spread with jelly or jam which has been beaten to consistency to 
spread easily, and roll. After cake has been rolled, roll paper 
around cake that it may better keep in shape. The work must 
be done quickly, or cake will crack in rolling. 

Egg Cake: 

y^ cup of butter 1/2 cup milk 

1/2 cup sugar 11/2 cups flour 

1 egg 21/2 teaspoons baking powder 

Cream the butter, add sugar gradually, and egg well beaten. 
Mix and sift flour and baking powder, add alternately with milk 
to first mixture. Bake thirty minutes in a shallow pan. Spread 
with chocolate frosting. 

Currant Cake: 

'Y2 cup butter 1/2 cup milk 

1 cup sugar 2 cups flour 

2 eggs 3 teaspoons baking powder 
Yolk 1 egg 1 cup currants 

1 tablespoon flour 

Cream the butter, add sugar gradually, and eggs and egg yolk 
well beaten. Then add milk, flour mixed and sifted with baking 
powder, and currants mixed with the tablespoon flour. Bake 
forty minutes in buttered and floured cake pan. 



The Wife's Handbook 61 

Velvet Cake: 
1/2 cup butter IVa cups flour 

11/2 cups sugar V2 cup cornstarch 

Yolks 4 eggs 4 teaspoons baking powder 

V2 cup cold water Whites 4 eggs 

^ cup almonds, blanched, and 
shredded 

Cream the butter, add sugar gradually, yolks of eggs well 
beaten, and water. Mix and sift flour, cornstarch, and baking 
powder, and add to first mixture ; then add whites of eggs beaten 
until stiff. After putting in pan, cover with almonds and 
sprinkle with powdered sugar. Bake forty minutes in a moderate 
oven. 

Pound Cake: 

1 lb butter Whites 10 eggs 

1 It) sugar 1 lb flour 
Yolks 10 eggs 1/2 teaspoon mace 

2 tablespoons brandy 

Cream the butter, add sugar gradually, and continue beating ; 
then add yolks of eggs beaten until thick and lemon-colored, whites 
of eggs beaten until stiff and dry, flour, mace, and brandy. Beat 
vigorously five minutes. Bake in a deep pan one and one-fourth 
hours in a slow oven ; or if it is to be used for fancy ornamented 
cakes, bake thirty to thirty-five minutes in a dripping pan. 

Chocolate Filling: 
214 squares chocolate 3 tablespoons milk 

1 cup powdered sugar Yolk 1 egg 
14 teaspoon vanilla 

Melt chocolate over hot water, add one-half the sugar, and 
milk; add remaining sugar, and yolk of egg'^ then cook in double 
boiler until it thickens, stirring constantly at first, that mixture 
may be perfectly smooth. Cool slightly, flavor, and spread. 

Plain Frosting: 
White 1 egg 14 teaspoon vanilla or 

2 teaspoons cold water l^ tablespoon lemon j uice 
% cup confectioner's sugar 

Beat white of egg until stiff; add water and sugar. Beat 
thoroughly, then add flavoring. Use more sugar if needed. 
Spread with a broad-bladed knife. 



62 The Wife's Handbook 

Chocolate Frosting: 

li/o squares chocolate Yolk 1 egg 

^ cup scalded cream i/a teaspoon melted butter 

Few grains salt Confectioner's sugar 
14 teaspoon vanilla 

Melt chocolate over hot water, add cream gradually, salt, 
yolk of egg, and butter. Stir in the confectioner's sugar until of 
right consistency to spread ; then add flavoring. 

White Mountain Cream: 

1 cup sugar 1 teaspoon vanilla or 

I cup boiling water ^tablespoon lemon juice 

White 1 egg 

Put sugar and water in saucepan, and stir to prevent sugar 
from adhering to saucepan ; heat gradually to boiling point, and 
boil without stirring until syrup will thread when dropped from 
tip of spoon or tines of silver fork. Pour syrup gradually on 
beaten white of egg^ beating mixture constantly, and continue 
beating until of right consistency to spread ; then add flavoring 
and pour over cake, spreading evenly with back of spoon. Crease 
as soon as firm. If not beaten long enough, frosting will run; 
if beaten too long, it will not be smooth. Frosting beaten too long 
may be improved by adding a few drops of lemon juice or boiling 
water. This frosting is soft inside, and has a glossy surface. 
If frosting is to be ornamented with nuts or candied cherries, 
place them on frosting as soon as spread. 

Apple Jelly: Wipe apples, remove stems and blossom ends, 
and cut in quarters. Put in a granite or porcelain-lined preserv- 
ing kettle and add cold water to come nearly to top of apples. 
Cover, and cook slowly until apples ai'e soft ; mash and drain 
through coarse sieve. Avoid squeezing apples, which makes jelly 
cloudy. Then allow juice to drip through a double thickness of 
cheesecloth or a jelly bag. Boil twenty minutes, and add an 
equal quantity of heated sugar; boil five minutes, skim, and turn 
in glasses. Put in a sunny window, and let stand twenty-four 
hours. Cover, and keep in a cool, dry place. If apples are pared, 
a much lighter jelly may be made. 

To heat sugar: Put in a granite dish, place in oven, leaving 
oven door ajar, and stir occasionally. 



The Wife's Handbook 63 

Blackberry Jam: Pick over blackberries. Mash a few in the 
bottom of a preserving kettle, using a wooden potato masher, and 
so continue until the fruit is used. Heat slowly to boiling point, 
and add gradually an equal quantity of heated sugar. Cook 
slowly forty-five minutes. Put in a stone jar or tumblers. 

Raspberry Jam: Follow recipe for backberry jam, using 
raspberries instead of blackberries. 

For more detailed information, see The Boston Cooking School Cook Book, 
price $2.00. Mrs. Rorei^s New Cook Book, price $2.00. 



CHAPTER III 

SERVANTS 

General Remarks. In many families, the wife has great dif- 
ficulty in getting and keeping servants ; in other families, there is 
no such trouble. While it is possible that the last families may be 
lucky, it is more probable that the wife has ability in handling 
servants and initiative in getting them. It is not altogether a 
question of wages. Many servants will work for less for one 
wojnan than they will for another, regardless of the amount of 
work. However, the number of servants is becoming proportion- 
ately less each year, and their self-asserted limitations of their 
duties are increasing. This is not strange; laborers are forming 
unions to reduce the hours of work and increase the wages. Ser- 
vants have just as much intelligence. 

The fixed rules to keep a servant are : 

1. Have a definite understanding with her before employ- 
ment ; if possible, write this out in her presence and read it to her. 

2. Pay her as much as is being paid for similar service in the 
vicinity. 

3. Treat her like a human being. 

4. Do not expect as much work and as much intelligence on 
her part as would be expected from yourself who could command 
in her position about four times as much money as wages. 

CHARACTERISTICS 

French servants are generally useful only in cities. The 
women are useful as ladies' maids, and the men as cooks in the res- 
taurants and hotels. They have little ability for steady, hard 
work, except in homes in their own country. As this home class 
of French people does not come to the United States, it is safe to 
say that the average American family need make no attempt to 
employ or retain in employment a French servant. 

Polish servants are generally available only on the Eastern 
coast of the United States. They are not as bright as French 
or Swedes ; take more time to learn the English language ; are un- 
usually faithful when they understand what is expected ; will work 
for little until they learn the language, when they generally 
marry some one from their own people. 



66 The Wife's Handbook 

Swedish or German servants are the best that can be obtained, 
after they have learned the language. They will work for little 
until they have learned the language ; they then demand more than 
others (they demand this because they know they are worth it — 
any attempt to hold them for less will result in losing them alto- 
gether, as is to be expected) ; they learn very rapidly; are clean, 
faithful, and careful ; they make unusually good nurses. 

Irish servants have plenty of energy, and are the ideal ser- 
vants if one has the knack of controlling them ; they are affection- 
ate with children, though they are apt to forget them because of 
other excitement; they are impudent and hard to control; they 
ask no more wages than they deserve, this being not quite so much 
as the Swedes demand. 

Negro servants are the most suitable to the average wife, 
simply because the negro servant will be imposed upon and be 
humble when abused. This is what was expected in a servant in 
olden times, but very few except negroes will stand it now. The 
negro will ask for more than she is worth ; but will not leave, simply 
because she cannot do better elsewhere. She is good natured ; af- 
fectionate with children ; careless ; ignorant of sanitation ; gener- 
ally more or less unclean in the kitchen. 

American servants are as good as any when they wish to be, 
but generally they do not wish to be ; they have a most unalterable 
dislike of the name of servants, and insist on being called "help" ; 
some of them also act the part, because they only help at work 
and actually do nothing of themselves ; they prefer to work in a 
factory for less money at fixed hours, and be independent; the 
best ones make excellent servants, but they will at any moment 
leave, generally to marry some worthless man, who makes them 
support him ; but even the married ones are not more satisfactory, 
because their husbands continually interfere in their affairs ; they 
generally want more wages than they deserve, and, like the Amer- 
ican laborer, they are working less and less each year, and living 
in ways mysterious. 

EMPLOYMENT 

Servants may be obtained from friends who are going away 
and who want to find a position for their servants, from families 
who are unwilling to part with them, and from employment agen- 
cies. 



The Wife's Handbook 67 

When a servant is recommended before discharge by a friend, 
a family is fortunate in securing her. A knowledge of the friend's 
methods of training will be a criterion of the value of this servant. 
At any rate, the chances are that this servant will be more valu- 
able than one obtained otherwise. 

It is generally looked upon as improper to hire a servant while 
she is being employed by another woman. This should be done 
only in cases of sickness. Also, a servant thus obtained is a ser- 
vant who will leave at first opportunity to obtain a still better po- 
sition. A servant cannot be blamed, in fact is rather to be com- 
mended for improving her condition ; but the person hiring such 
a one is provided only with precarious service and has incurred the 
enmity of the former employer. In some rare cases, the former 
employer will agree to give her up, provided her position is mani- 
festly improved. 

Servants obtained through employment agencies are generally 
unsatisfactory. I know of several families who have each em- 
ployed eight or ten servants from employment agencies, and none 
of them were satisfactory or were retained for any length of time. 
The reasons are evident : the demand for servants is greater than 
the supply ; all housewives know the value of their neighbor's ser- 
vants and are quick to offer a good one a position as soon as she 
is without one ; only the least valuable ones have to go to an em- 
ployment agency. Sometimes by luck, one may obtain from an 
employment agency a good servant whose value is unknown or who 
may have come to the locality from abroad or elsewhere. 

In order to obtain good servants, a great deal of thought and 
foresight is necessary. Notice carefully the servants of your 
neighbors and friends ; be prepared to make the first offer when 
one of them is without a position; if necessary, employ her as an 
extra servant until your former servant can be given a new place. 
After obtaining a servant, follow the rules already laid down, and 
keep her. 

DUTIES 

A very definite understanding should be had with a servant be- 
fore hiring as to exactly what duties will be required of her. For 
a family with one servant, the following is a list of such duties; 
it should be written out for her, possibly given to her so that she 
can read it over and understand it at all times. 



68 



The Wife's Handbook 



Build her own fires 

Take out kitchen ashes 

Do all the cooking 

Wait on the table 

Wash all the dishes 

Sweep the first floor each day 

Dust the first floor each day 

Keep the water closets clean 

Take care of guest's room 

Take care of all rooms when mistress of 

house is sick in bed 
Churn the milk, etc. 
Milk the cow 
Begin at ?? 

Quit after supper dishes are washed 
Afternoons off Sunday 
Afternoons oif one week day 
One day off each month 

If a family has two servants, a cook and a maid, each should 
understand thoroughly how their duties and wages change during 
temporary absence of the other. It is not always advisable to 
change the wages of one during absence of the other, but some- 
times it can be done with advantage. With a cook and a maid, 
their duties should be: 



Cook 
Build her own fires 
Take out kitchen ashes 
Do all the cooking 
Do all the work for cooking 
Wash the kitchen utensils 
Wash all kitchen cloths, etc. 
Help maid on family laundry 
Churn the milk 
Begin at ?? 

Quit after supper dishes are washed 
Afternoons off" Sunday 
Afternoons ofi" one week day 
One day oif each month 



Mato 
Build house fires 
Take out house ashes 
Wait on table 
Wash dining room dishes 
Sweep first floor each day 
Dust first floor each day 
Keep the water closets clean 
Straighten up rooms second floor each 

day 
Sweep and dust rooms second floor 

once each week 
Sweep and dust staircase once each 

week 
Wait on guests 
Answer door bell 
Milk the cow 

Put coal in furnace during day 
Help cook with laundry 
Keep grounds in shape 
Begin at ?? (later than cook) 



The Wife's Handbook 



69 



Quit at 9 o'clock 

Afternoons off Sunday 

Afternoons off one week day (not 

same as cook's) 
One day off each month (not same as 

cook's) 

If the two servants arc a cook and a man servant who is present 
all day, the cook should thoroughly understand that if the man 
servant leaves temporarily or permanently, her duties will be that 
of one servant as listed above. With both cook and man servant, 
the duties of each should be: 



Cook 
Do all the cooking 
Do all the work for cooking 
Wash the kitchen utensils 
Wash all kitchen cloths, etc. 
Do family laundry 
Take care of female guest's room 
Take care of women's rooms 
Churn the milk 
Begin at ?? 

Quit after supper dishes are washed 
Afternoons off Sunday 
Afternoons off one week day 
One day off each month 



Man 
Build kitchen fires 
Take out kitchen ashes 
Build house fires 
Take out house ashes 
Attend to furnace 
W^ait on table 
Wash dining room dishes 
Sweep first floor each day 
Dust first floor each day 
Keep the water closets clean 
Take care of male guest's room 
Take care of men's rooms 
Answer door bell 
Milk the cow 
Keep grounds in shape 
Begin at ?? (earlier than cook) 
Quit after supper dishes are washed 
Afternoons off Sunday 
Afternoons off one week day (not 

same as cook) 
One day off each month (not same as 

cook) 



WAGES 

The scale of wages is very different in different sections of the 
country. Payment is generally made b}^ the week. Considering 
amount of work and care and intelligence in saving, it is about 
true that the amount of work done is about the same for each dol- 
lar of wages. For example, a Chinaman will ask about $12.00 a 
week and will do about four times as much work as a negro woman 
who will work for $3.00 a week. 



70 



The Wife's Handbook 



The weekly scale of wages is about as follows : 



One 

servant 



Two servants 



Cook 



Maid 



Man 



New York City . 
New York farms 

Atlanta 

Georgia farms . . 

Chicago 

Illinois farms . . . 

Seattle 

California farms 



$7.00 
5.00 
5.00 
3.00 
8.00 
5.50 
8.50 
9.00 



$7.50 
5.00 
5.50 
3.50 
8.50 
5.50 
9.00 

.9.00 



$5.00 
3.50 
3.50 
1.50 
5.50 
3.50 
0.00 
5.00 



$7.50 

Can't get 

4.00 

3.00 

8.00 

Can't get 

10.00 
Can't get 



There should be some understanding, also preferably written, 
that crockery, etc, broken should be replaced in accordance with a 
previous agreement. It has been found a good rule to make 
the servant pay half of the original cost of articles broken. 

Also, the question of guests gives great trouble. Many hus- 
bands and wives are actually unable to invite guests to their homes, 
for fear that the servants will leave. In this case, the servants 
really rule the house. In order to settle this matter satisfactorily 
to all concerned, I have found it a good rule to allow each servant 
twenty-five cents extra each day or part of a day, or $1.00 a 
week, for each guest. This is really a survival of the European 
custom whereby the guest gives a tip to the servants. As this is 
not the custom in America, the foregoing scheme has answered 
the same purpose ; that is, made the servant willing and sometimes 
pleased when a guest comes. 



ADVICE 

This Handbook is not filled with advice. It is a compilation 
of facts. However, there are so few wives who know how to treat 
their servants that I am impelled to give a little advice. 

Do not gossip with your servants. This gives them a very 
low opinion of you. 

Do not discuss private matters before them. Invariably, they 
get the wrong impression of the actual facts, and 3'^ou learn that 
3'our neighbors have very peculiar information furnished them 
concerning your family. 



The Wife's Handbook 71 

Do not meddle with their morals. Give them no advice on 
the subject. Do not inquire into these matters. If you learn 
bad things concerning them, find out from them if these things are 
true; if so, discharge them. 

Do not meddle with them at all. Do not assume the position 
of a parent ; they do not want it, and resent it. If they are unable 
to take care of themselves, get other servants who can do so. The 
servant wants to be independent. The day has passed when the 
mistress was responsible for the servant. At present, the servant 
is not a slave ; she is a party to an agreement by which she prom- 
ises to do a certain amount of work for a certain amount of 
wages, is furnished food and shelter during this time, and can 
do just as she pleases away from the house. 

Do not meddle with her room. Provide the following furni- 
ture : 

1 lamp or other light 

1 small bed, mattress, etc. 

1 chair 

1 small table 

1 large cheap rug, if necessary 

1 mirror 

1 waste basket 

1 chest of drawers 

1 washstand, basin, pitcher, etc. 

Inspect this room once a week to see that it is kept fairly 
clean and sanitary. If not so kept, the servant should be dis- 
charged, as such a servant will not keep a house or food or 
anything else clean. 

Endeavor to lighten their work as much as possible. They 
will know it and will appreciate it. If in a city where electricity 
is available, it will generally save money in fuel, or at any rate, 
in time, work and worry, to use electrical stoves and other appli- 
ances as described in the subject on Cooking. A servant will work 
for less money for a family that has such conveniences. Likewise 
there is less probability of dirt, dust, coal, etc., being present in 
the kitchen or in the food. 

Provide electrical or mechanical carpet sweepers for the rooms. 
It is a mistake to believe that they wear out the carpets or 
curtains. They save them. The old method of sweeping hard 
and raising a dust is useful as exercise for the servant, but not 
nearly so effective in removing the dust. 



72 The Wife's Handbook 

Do not always keep the servant in the house when there is 
no work to be done. If there are amusements, sometimes buy 
them tickets. Don't do this too often; it makes them servile, 
or spoils them. 

If the family is to be absent from the house for some time, 
lock up the valuables ; do not leave them as a temptation, even 
for servants known to be honest. Also pay servants half wages 
while absent, and require nothing further from them than a daily 
inspection of the house to see that it is in good order. Pay them 
these wages at the end of the first week or first month after return. 



CHAPTER IV 

CLOTHING 

General Remarks. It is useless to discuss clothing in great 
detail. All women know enough about the cost and material of 
fabrics. This chapter brings out points which are not common- 
ly understood about all clothing; also contains some useful facts 
about male clothing. 

HYGIENE 

As far as comfort and health are concerned, the clothing 
worn should prevent too great cold in winter and too great heat 
in summer. The body may acquire heat by absorption from the 
sun's rays or by generation in itself; it may become cool by ab- 
sorption of cold or by evaporation of perspiration. 

Winter: In winter the body should acquire heat. The sun's 
rays contain heat, and this heat is absorbed most by black cloth, 
nearly as much by blue, and least by white cloth. Therefore dark 
outer clothing is suitable for winter. 

The heat of the body is conducted least by wool, more by silk, 
and most by cotton and linen. Therefore, woolen cloth is suitable 
for winter underclothing. 

Perspiration after exercise is absorbed best by wool, next by 
silk and least by cotton and linen. As the cooling of the body 
by evaporation after exercise continues after the material is 
wetted, it is evident that woolen clothing is best for winter because 
it absorbs a large amount of perspiration and is not so apt to force 
the body to cool itself by evaporation of excessive unabsorbed 
moisture. 

Summer: In summer, the body should not acquire heat. As 
the heat of the sun's rays are least absorbed by light colored 
clothing, it is evident that white or similar outer clothing is best 
for summer. Even a thin white drapery over a dark cloth will 
materially reduce the temperature. 

The heat of the body is conducted best by cotton or linen ; 
hence it would seem that these would be best for summer wear. 
However, there is the disadvantage that after exercise so little 
moisture is absorbed by cotton and linen that very soon all fresh 
moisture will be evaporated, which is done so quickly that the body 



76 The Wife's Handbook 

is chilled. On the contrary, it is evaporated so poorly by woolens, 
that combined with outside summer heat, the temperature is un- 
comfortable. The same rule applies in case the person is wetted 
by rain. The water may be wrung from the clothing; but so 
much remains in linen or cotton that the body is chilled by 
evaporation, while woolens have power to absorb more after be- 
ing wrung out and consequently the body is not chilled by evap- 
oration. 

At anj'^ rate, a laborer should wear a gauze cotton undershirt 
and a woolen overshirt in summer; an office man of woman may 
wear a gauze cotton undershirt or waist, but after exercise, the 
body should be covered by a silk or flannel shirt or sweater. 

CLOTHING TABLE 

Winter Summer 

Office Man Office Man 

Woolen Underwear Gauze Underwear 

Cotton or Linen Outer Shirt Cotton or Linen Outer Shirt 

Dark Suit Light Colored Suit 

Woolen Socks Cotton or Silk Socks 

Laborer Laborer 

Woolen Linderwear Gauze Underwear 

Woolen Outer Shirt Woolen Outer Shirt 

Dark Suit Light Colored Suit 

Woolen Socks Cotton or Woolen Socks 

Woman Woman 

Woolen or Silk Underwear Gauze Underwear 

Cotton, Linen or Silk Waist Cotton, Linen or Silk Waist 

Dark Suit Light Colored Suit 

Woolen or Silk Stockings Cotton or Silk stockings 

Shoes: It is hardly worth stating that generally the shoes 
of women are too narrow and too small, though often fully long 
enough. Many shoe manufacturers have tried to conceal the num- 
bers of their shoes by special numbering, so that the shoe clerk 
may deceive the woman and properly fit her foot. One large 
manufacturer uses the following system of numbering: 1st figure 
gives the half size or not, 2nd figure gives the number, 3rd figure 
gives the width: thus 243=41/2 C, 143=4 C, 234=31/2 D. Un- 
fortunately, this does not work very well, because nearly all shoe 
clerks insist upon full or too great length; whereas they should 
insist upon full or too great width. If the woman knows the 



The Wife's Handbook 77 

number that fits her, she should insist upon it. If not, she should 
never accept a shoe without standing up and walking several paces 
to see if the shoe is wide enough. This is particularly important, 
because the foot expands about one eighth of its width when 
bearing the weight of the body ; and the shoe is to be worn bearing 
the weight of the body. 

SELECTION OF CLOTHING 

In view of the many bargain sales, some easy method of deter- 
mining pure woolen or silk clothes would be valuable ; but experts 
are unable to do so except after severe tests. By comparison with 
similar material in hand, a fair estimate can be made. 

The rule to buy only the best is a good rule ; but there are 
a few articles of the best interspersed in these bargain sales along 
with many poorer articles, and bargains may be secured. 

Closer woven cloth is generally of better quality and wears 
better. 

Cheap shoes are made of old or improperly tanned leather. 
A good shoe lasts more than twice as long as a cheap shoe of 
half the price. 

CLEANING AND DYEING 

Dry cleaning means cleaning without water. It is used for 
costumes, evening gowns, tea gowns, blouses, furs, gloves, fancy 
shoes, laces, parasols, hats ; children's frocks and suits ; men's 
suits, fancy vests, ties, gloves ; household velvet, cloth, etc., cur- 
tains, cushion covers, carpets, rugs, etc. 

Dry cleaning does not mean cleaning without liquid; it means 
cleaning without water. The material is immersed in either petro- 
leum benzine, benzol, carbon tetrachloride, or something similar 
which does not affect the material but removes the grease which 
holds the dirt ; the dirt is then removed mechanically. Machinery 
is employed to clean a whole garment, but single stains may be 
cleaned with a rag and the special preparation as named below: 
Grease, oil, wax use benzine, benzol, ether 

Paint, enamel, varnish " ether, nitrobenzine, chloroform, carbon tetra- 
chloride 
Sealing wax " Methylated spirit 

Tar, pitch " benzine, benzol, ether 

Blood " water followed by neutral soap in methylated 

spirit 



78 The Wife's Handbook 

Sugar, glue, etc. use water 

Grass " ether, alcohol 

Ink, iron rust " oxalic acid 

Fruit " boiling water, poured on 

Wine " cover with salt for few minutes, then rinse in cold 

water 
To clean straw hats, rub with bread crumbs; to bleach, use lemon juice. 

Wet cleaning is used for lace curtains, net curtains, and other 
cotton or linen goods not injured by water. 

Dyeing: Practically all articles may now be dyed, and the dyes 
will not run. If properly done, the material will not be injured. 
Often it is necessary to wear a drapery over dyed cloth in order 
to disguise the fact that it has been dyed, for this can be detected 
by some people. 

It is generally impossible to dye a material a lighter color, 
though sometimes the material may be bleached and re-dyed 
lighter. 

Thus red may be dyed black, but not yellow, grey may be dyed 
black, but not light blue, light blue may be dyed dark blue, but 
not pink. 

Finishing simply consists in re-shaping, ironing, etc., the 
material after it has been removed from the liquid and dyed. 

For more detailed information, see Dyeing and Cleaning, Farrell, price 
$1.75. 

STORING CLOTHING, FURS, ETC. 

There are two prime considerations: 1st, to keep away the 
mother moth so that she will not lay eggs in the material; 2nd, 
before storing, to get rid of any eggs already laid in the material. 

The mother moth will not come into the sun, will not come near 
camphor balls (tobacco and strong cedar are not always effec- 
tive), and cannot go through strong paper. The moth's eggs are 
not killed by odors, and the hatched moth lives long enough to do 
some damage, but the eggs may be shaken out, dusted out, or killed 
by a hot iron. 

Clothes; Shawls, Blankets, etc. Sun for at least two days; 
shake and dust well; brush several times thoroughly; seal with 
camphor balls in fibre bag, paper bag or bag made of newspapers 
pasted together. For ordinary materials, it will be sufficient to 
pack in trunk with moth balls after sunning and brushing 
thoroughly. 



The Wife's Handbook 79 

Rugs, Carpets, etc. Sun ; beat ; iron moth-eaten places ; spray 
with black pepper tea ; pack away with camphor balls ; in addition, 
seal the finest rugs. 

Furs : Sun ; comb ; brush several times for at least a week ; 
seal in paper ; place in fibre bag ; seal bag ; hang up. 

SEWING 

Equipment : Preferably have a sewing room ; at any rate, 
assign a place for spring and fall sewing. A small separate room 
is better than more space in a larger bedroom. Place sewing 
machine so that light will come from operator's left. Hang from 
a chair on right side a set of hanging pockets, and mark each 
pocket plainly with what it holds, say "Needles", "White Cotton 
No. . . ", "Buttons", etc. Place on left a cutting table. The room 
should also contain a chiffonier or chest of drawers for thf differ- 
ent cloths; and the machine itself should contain shears, small 
scissors, 3 tape-measures, 6 thimbles. There should also be a 
scrap basket, an iron, and a press board covered with flannel. 

For any extensive sewing, a work basket is more trouble than 
it is worth; hanging pockets are more convenient and should be 
the first requisite of the equipment, the rest of which should be 
bought when money is available. 

Patcliing: Cut a patch large enough; place under rent so that 
threads will run in same way as an original cloth ; turn under raw 
edges and stitch them down; turn over, cut out rent, leaving half 
inch margin ; cut margin at corners, stitch them down. 

Darning: Baste hole firmly over waxed linen; then with fine 
needle and ravellings of same stuff, go back and forth, letting 
thread touch, until hole is covered. Take up the stitches at each 
end in a straight line. Weave other threads across first threads, 
going under one, over another, under next, as was the case with 
the threads in original cloth. 

To darn cloth, lay torn edges so that they will touch, follow 
same method as above, using fine needle and thread matching cloth. 
Cut out the jagged threads when darning is completed. 

Colors Suited to Different types. Blonde or Brunette 
It is difficult to decide positively as to what colors will be most 
suitable for any particular person. This is largely a question of 



80 The Wife's Handbook 

educated taste ; the person herself can best determine this matter. 
The following tables will be found useful at first. For best results, 
she should keep samples and descriptions of former dresses which 
were particularly suitable or unsuitable, and depend less and less 
upon these tables as she acquires more experience. 

The tables are copied nearly verbatim from the Ladies* Home 
Journal : 







Bla 
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CHAPTER V 

FURNITURE 

General Remarks. It is not intended in this chapter to de- 
scribe the various changing fads and fancies in furniture. These 
are so constantly changing that it is impossible to keep up with 
them ; and they are generally useless. About half of the furniture 
in the modern house is useless, unsightly, and expensive. 

Nor is it true of furniture, as of many other things, that the 
most expensive is the cheapest in the long run as regards wearing 
qualities. It is probable that mission furniture wears as long 
and retains its beauty longer, yet it is comparatively inexpensive 
compared with mahogany, maple, etc. 

Recently, the sanitary education of the people of this country 
has progressed very rapidly. No longer do we see the old carpets, 
filled with dust and germs of all diseases. They have given 
place to clean and neat rugs. The bathroom of our ancestors 
resembled nothing so much as a storehouse for rags, bottles, and 
toilet articles. It resembled a drug store and a stable. As now 
furnished, the bathroom is provided with a basket for soiled 
towels ; a small closed cabinet for toilet articles ; and face towels 
about the size of a handkerchief, a fresh one being used by each 
person. 

No list is furnished of the costs of various articles of furniture. 
There is such a variety that such lists would be useless. Cata- 
logues can be obtained, free, by simply writing to Sears, Roebuck 
& Co., Chicago, or Montgomer}^, Ward & Co., Chicago; these 
catalogues contain the cheapest and also very good qualities, 

HISTORY 

From the earliest periods, human beings have endeavored to 
improve the appearance and comfort of their houses by furniture. 
In the British ^Museum in London, there are certain old Egyptian 
chairs which are the same height and more or less similar to those 
of the present day. In the item of chairs, it is possible to distin- 
guish some forty different styles : Egvptian, Grecian, Roman, 
Pompeian, Byzantine, Gothic, Moorish, Indian, Chinese, Japan- 
ese, Italian Gothic, Tudor Renaissance 15th, 16th, and 17th Cen- 
turies, Spanish Renaissance, Dutch Renaissance, German Ren- 



86 The Wife's Handbook 

aissance, Francois, Henry II, Louis XIII, Elizabethan, Jacobean, 
William and Mary, Queen Anne, Louis XIV, Georgian, Chippen- 
dale, Louis XV, Hcpplewhite, Louis XVI, Sheraton, R, & J. 
Adam, Empire, British New Art, L'Art Nouveau, Modern Aus- 
trian, Scotch New Art, Arts & Crafts, Mission. 

These are not all entirely distinct in every way ; but a complete 
education in furniture requires a knowledge of the different styles. 
Many books have been written about them. It is impossible to at- 
tempt to describe shortly these various styles ; but it would be 
well to remember a few points, which are more or less distinctive 
of each style but not necessarily limited to that particular style. 

Egyptian: Legs of animals; couches take form of an animal; 
lines similar to all Egyptian art. 

Pompeian: Combination in detail of Greek and Roman; ex- 
quisite, soft colors ; fluted columns ; dignified. 

Gothic: Pointed style, with special reference to church 
architecture ; furniture of same general character, either in 
pointed form like spires, organs, etc., or with carving to represent 
this form ; chairs like choir stalls, chests like altars. 

Renaissance: Luxurious finish; most elaborate carving; acan- 
thus leaves on columns, legs, etc.; minute details; applied espe- 
cially to beds, coffins, and chests ; used also in embroideries, friezes, 
etc. 

Louis XIV : Similar to Renaissance, but more dainty, less 
elaborate ; legs of furniture generally curved ; more elaborate inlay 
work ; tapestries ; heavy curtains ; luxurious, heavily cushioned 
chairs. Large mirrors generally introduced. 

Louis XV S^XVI : Still less luxurious; principally noted for 
the bare effect on the rooms ; much gilt. 

Empire: No gilt; natural finish, veneering actually preferred 
to .'olid material; back legs of chairs curved slightly outward; 
constant use of bay wreaths, Roman fasces, letter "N". 

Elizabethan: Renaissance reduced by English simplicity; less 
accurate and less elaborate carving ; more heavy columns. 

Chippendale : An American furniture maker who published 
a book of designs in 1754; less carving; used many types, adapt- 
ing Ihem to various purposes; used ball and claw foot from the 
Chinese ; grandfather clocks ; bedposts comparatively slender with 
little adornment ; beauty of proportion carefully studied. 



The Wife's Handbook 



87 



Mission: Modern; absolutely unadorned; generally dark, 
unpolished finish; straight lines preferred. 

For more detailed information, see Dying and Cleaning, Farrell, price 
C. Candee, price $2.00. 

TABLES OF NECESSARY FURNITURE 



The following tables include 
some not absolutely necessary ar 
Front Porch 
Wooden settee 
Chair, wicker 
Chair, straight 
Hammock or swing 
Door mat 

Hall 

Hat rack 
Rugs 

Umbrella stand 
Stair carpet 
Chairs (?) 

Parlor 
Divan 

2 sofa pillows 
Rocker 
Arm chair 
2 chairs, straight 
Rugs, small 
Table, small 
Lamp or other light 
Window shades 
Window curtains 

Library 
Rocker 
Book cases 
Office desk, ink, etc. 
Lamp or other light 
Davenport or couch 
Waste basket 

Bedroom 

Dresser, with mirror 
Chiffonier, no mirror 



all of the necessary articles, and 
tides of furniture: 

2 chairs, straight 

Bed and springs 

Mattress 

2 pillows 

4 pillow cases 

4 sheets 

2 blankets 

Comforter 

1 rug 9' X 12', or several small 

rugs 
Lamp or other light 
Window shades 
Window curtains 
Waste basket 
Washstand, if no waterworks 

? towels 

Pitcher 

Bowl 

Soapstand 

Soap 

Slop jar 

Dining Room 
Dining table (extension) 
Small side table 
Sideboard 
China cabinet 
6 chairs 
Rug 9' X 12' 
Lamp or other light 
4 tablecloths 
12 table napkins 
Window shades 
Window curtains 
Crockery (see chapter on cook- 
ing) 



88 



The Wife's Handbook 



Bathroom 

2 bath towels 

2 face towels 
Soap holder 
Soap 

Toilet cabinet 
Bath mat 
Toilet paper 

Large wicker basket, with closed 
top, for soiled towels 

Servant's Room 
Small bed 
Mattress 
Pillow 

3 pillow cases 
2 sheets 

2 blankets 

1 comforter 

Chair, straight 

Small table 

Large cheap rug 

Mirror 

Chiffonier 

Waste basket 

Lamp or other light 

Washstand, if no waterworks 

2 towels 
Pitcher 
Bowl 

Soapstand 
Soap 
Slop jar 

Guest Room 

Dresser, with mirror 
Chiffonier, no mirror 
Washstand, if no waterworks 

3 towels 
Pitcher 
Bowl 

Soapstand 
Soap 
Slop jar 
Vessel 



Chair, straight 

Chair, rocker 

Bed and springs 

Mattress 

2 pillows 

4 piUow cases 

4 sheets 

2 blankets 

Comforter 

Couch, sometimes 

Rug 9' X 12', or several small rugs 

Lamp or other light 

Window shades 

Window curtains 

Pitcher of drinking water 

Drinking glass 

Waste basket 

Back Porch 
Lawn mower 
Broom 

Carpet sweeper 
Floor mop 
Bathroom mop 
Door mat 

Polishing materials 
Coal or wood box 

Cellar 

Garden tools 

Tool box containing 

Hammer 

Tackhammer 

Hatchet 

Handsaw, fine 

Screwdriver 

Monkey wrench 

Handy man (brace, bits) 

Pliers 

Wire nippers 

Foot rule 

Square 

Small plane 

Nails, 4 & 8 penny 

Screws, y/', 1", 2" 



The Wife's Handbook 89 

Cellar Sandpaper 

Light bolts Putty 

Screw hooks Le Page's glue 

Picture hooks 
Picture wire 

SELECTION 

The principal furniture woods are, in order of importance, 
oak, pine, mahogany, birch, cypress. Other woods are cedar, 
maple, hickory, ash, cherry, walnut. Lately, steel furniture is 
used, especially in offices where the cost is not so carefully con- 
sidered. 

Wood rots either because of outside moisture, or because of 
inside sap, etc., remaining after improper seasoning. As all furni- 
ture is fairly well seasoned, the question of rot need not be con- 
sidered. 

Shrinking is that quality of wood whereby it expands or con- 
tracts. When the air is laden with moisture, the wood cells take 
up water and expand ; the}' lose it upon contracting. If furniture 
is well seasoned and well painted or varnished, the amount of this 
expansion and contraction is very small. Hence, it is always best 
to purchase furniture which is not strictly new. Much of the 
cheap furniture is made before thorough seasoning. Proper 
seasoning is expensive, and cheap furniture cannot be properly 
seasoned. One of the advantages of antique furniture lies in the 
fact that, after its many years, there will be practically no expan- 
sion or contraction. 

Saxving may be either quarter or plain. In quarter sawing, 
the log is cut into fourths and the boards are sawed from the sides 
alternately. In plain sawing, the boards are sawed across the 
full width of the log, being widest at the center of the log. 
Quarter-sawed boards do not warp or twist as much as the plain 
sawed, because boards shrink in the direction of the annual rings 
and these are perpendicular to the face in quarter-sawed boards. 
In other words, quarter-sawed boards are better, and cost more. 

Leather: There are three grades of leather used in furniture 
making, Nos. 1, 2, and 3. No. 1 being the best and most expensive. 
There are also several grades of imitation leather, each being made 
with a cloth fabric in the back and coated with leatheroid (imita- 
tion leatlier). These imitation leathers are much cheaper than 
the true article, and the best qualities can hardly be distinguished 



90 The Wife's Handbook 

from the real leather. As the imitation is very much cheaper, it 
is often advisable to buy imitation. Its wearing qualities are not 
as good ; but in general, the real leather will have a worn appear- 
ance and require renewing in the same length of time that the 
imitation leather will be so worn out that it must be renewed. The 
mail order houses always give true descriptions of the articles for 
sale, and a careful reading of the descriptions will show if the 
articles are real or imitation leather. 

Beds: Wood beds are gradually being displaced by metal 
beds. In Europe, there are very few wood beds. The metal beds 
are far preferable, because they cost very little more, can be more 
easily cleaned and repaired, and furnish absolutely no refuge for 
vermin. 

Iron beds are generally jSnished in enamel, white being the 
usual color. Brass beds cost about three times as much as iron 
beds, but are much handsomer. The square tubed iron bed, or 
the square tubed brass bed in dull finish, are believed to present 
the best appearance and furnish the best service for the money. 

Rugs: Carpets are being displaced by rugs. If it is desired 
to cover the whole floor, it is possible to make a carpet with an 
outer border of suitable pattern ; and this can be placed as a very 
large rug; it is called a carpet rug. 

The usual commercial sizes of rugs are 18'' x 36", 27" x 54", 
30" X 60", 36" X 72", 6' x 9', 71/2' x 9', 9' x 9', 9' x lOl/s', 
9' X 12', 101/2' x 12', 12' X 12', 12' x 15'. 

As a rule, the larger rugs have seams, being composed of 
several widths and a border sewed together; but it is possible to 
pay a little more and buy seamless rugs in the large sizes. Rugs 
with seams quickly show wear at the seams. The oriental rugs are 
better and wear better than other rugs ; likewise they cost more. 
They are even worth the increased cost; but there are so many 
imitations that a very reliable dealer must be selected in buying 
these rugs. 

Antiques: Apart from their historical value, antiques are 
never worth the money. It cannot even be said that they are 
made of solid material, because much of the furniture of a hundred 
or more years ago was considered superior in qualit}^ if it was 
veneered. Modern furniture of even approximately the same cost, 
is of better construction and wears longer. Besides, there is very 



The Wife's Handbook 91 

little chance of securing valuable antique furniture at a reasonable 
price. Nearly all of the so-called antiques are not antique at all; 
they are of recent manufacture by firms who make this special 
furniture. 

Veneering: In order to improve the appearance of cheap 
furniture, and make it appear what it is not, a thin layer of more 
expensive and beautiful wood is glued on the outside of the cheaper 
material. This is called veneering, and it is often impossible to 
tell the difference. Of late, furniture dealers have adopted certain 
expressions, intended to deceive. For instance, genuine mahogany 
now means mahogany veneer, solid mahogany means real mahog- 
any throughout. Veneered furniture wears well, and is generally 
worth the extra cost ; but a purchaser should require a written 
guarantee that furniture is not veneer, if the price paid is that for 
solid furniture. Some people bore into the wood from the under 
side in order to determine if it is veneered. This is a good plan, 
but not always positive; for in the best veneering, the furniture 
is first stained the proper color, and this stain will often penetrate 
the wood to considerable depth. A cabinet maker can easily deter- 
mine if there is veneering, and his services cost very little for the 
value received. 

CARE OF FURNITURE: HOUSE CLEANING 

In order to explain how to keep furniture in best polish, or 
restore same, it is necessary to explain the method of painting 
and polishing furniture. It is not necessary to name the ingredi- 
ents needed to compound the various paints, varnishes, etc., be- 
cause they can be purchased already mixed. 

Paints, Varnishes, etc.: A paint consists of a body or pig- 
ment, such as red and white lead, red and brown oxide of iron, 
carbon-black, graphite, which is applied through being suspended 
or dissolved by a vehicle such as linseed oil or spirits of turpentine. 
Varnish similary consists of a body of gum or resin which is dis- 
solved in oil and turpentine or alcohol as a vehicle. Shellac is 
varnish. 

Stains are liquid preparations of different tints, applied to the 
surface of the cheaper woods, in order to give them the appearance 
of the more rare and expensive woods, such as mahogany, walnut, 
etc. The application of the stain is a separate operation and has 
no bearing on the further operations. A piece of cheap wood is 



92 The Wife's Handbook 

made to look somewhat like a more expensive wood, and the further 
treatment is exactly the same as if it were the more expensive wood 
in the beginning. 

Fillers are of two kinds, paste and liquid. They are not a 
necessit}', but are used to fill up the wood pores and thus give a 
smooth, level, non- absorbent surface, upon which the paint or 
varnish may be placed. Paste fillers are for use on coarse grained 
woods such as oak and chestnut ; liquid fillers are for close grained 
woods such as Georgia pine. Liquid fillers are not always neces- 
sary, as the close grained wood absorbs little. 

Operation of Painting or Varnishing: Go to a hardware 
dealer and select from his wood samples exactly the desired finish. 
The samples tell what paints or varnishes are necessary. Pur- 
chase the required brushes and cans of stain, filler, paint and 
varnish. 

Sandpaper the wood smoothly, rub off all the particles, 
and if not to be painted, stain it one or two coats of the desired 
color; Jet dry for about 12 hours. 

Apply the filler, liquid to pine, paste to oak, chestnut, etc. ; 
let it stand for 24 hours, and rub smooth with No. 00 sandpaper ; 
also rub the paste filler about 20 minutes after applied, as soon 
as it has entered and flattened, so that the extra paste may be 
rubbed off. The longer this is delayed, the harder it is to rub off 
the extra paste. Two coats of filler are generally needed. (The 
staining and filling are omitted in painting.) The final finish 
generally consists of say four coats of paint, two coats of wax, or 
about four coats of varnish. The painting coats are called; 1st 
the priming, then the two intermediate, and the final ; each of these 
coats should dry about 24 hours. Similarly the wax should be 
applied in the paste form as it comes, rubbed briskly with a soft, 
dry cloth to polish, and left for 24 hours before the next coat is 
applied. Each coat of varnish should also dry for 24 hours and 
be rubbed with fine oil sandpaper before the next coat is applied. 

Removing or Cleaning Old Paint: Dissolve two ounces of soft 
soap and four ounces of potash in boiling water; add ^ pound 
of quicklime; apply hot and leave for 12 to 24 hours. This will 
enable the old paint to be washed off with hot water, and is a 
neater and more rapid way than burning off, which is the custom- 
ary way. To clean old paint, Avash it with a solution of pearlash 
in water. 



The Wife's Handbook 93 

Quantities Needed: One pound of paint will cover about 30 
square feet of wood with one coat: on brickwork, same. One 
gallon ol prepared paint will cover about 300 square feet of wood 
with one coat. 

One gallon of liquid filler will cover about 400 square feet of 
surface with one coat. 

Stain, wax, hard oil finish ; about the same as liquid filler. 

Floors may be finished with a wax surface, in accordance with 
directions above, or covered with linoleum, or left plain. 

It is now quite usual to stain the floor, and wax it only where 
the surface shows outside of the rug. Linoleum is made in 
beautiful ])atterr'S often yiiiiost exactly like a waxed floor; is 
chf.apcr than waxing, just a?; sanitary; and requires much less 
care. liinoleum costs from fifty cents to $2.00 per square yard. 

Broken Furniture m.ay bo poorly repaired by glueing the parts 
together with I.e I'agc's glut, tying them with a string until the 
glue is dry. To repair perjnarently, bore nail holes in both sides 
of the break, put glue in these holes, put in a nail or nails, cover 
the edges of the break with glue, press them together with nails 
inside, tying edges with a stjing until the glue is dry. The nails 
are necessary for perm;in<:nt repair, because the glue has very 
little strength against a cross strain. 

Scratches, etc.: Sandpaper the place lightly; stain it over 
again, if the sandpaper has worked it to a different color; apply 
filler, wax, or varnish as case may be, allowing each coat time to 
dry. Follow same plan as though the piece was being finished 
new, with the single difference that each coat should be spread a 
little farther than the preceding coat, so as to prevent the appear- 
ance of a well-marked lino. In cases of very large scratches or 
patches, it may be best to sandpaper the whole surface and finish 
it all anew. 

Dents may be raised by applying a wet towel and rubbing the 
towel with a hot iron. The steam will raise the dent. This may 
ruin the finish ; if so, refinish the spot. 

Wall Paper: Harmony should be secured in papering the 
walls, harmony in the paper, and harmony of the paper with the 
rest of the furniture in the room. Refer to the table of harmon- 
ious colors in the chapter on Clothing. 



94 



The Wife's Handbook 



To give some idea of the cost of papering a room, the following 
table shows required rolls of paper and yards of border for 
various sized rooms. 





Height 


Number 


Number 


Rolls 


Yards 


Room 


of 


of 


of 


of 


of 




Ceiling 


Doors 


Windows 


Paper 


Border 


-Txd 


8 


1 


1 


6 


11 


8x10 


9 


1 


1 


8 


12 


9x 11 


9 
9 


1 
1 


1 

1 


10 
10 


14 


10x12 


15 


11x12 


10 
10 


2 
2 


2 
2 


10 
12 


16 


12x15 


18 


14x16 


12 


2 


2 


17 


20 


14x18 


12 


2 


2 


19 


22 


15x16 


10 


2 


2 


15 


21 



A double roll of wall paper contains about 72 square feet, and 
costs from 10 cents to $1.00; the border paper costs from 3 cents 
to 50 cents per yard. Hanging of paper will cost about half as 
much as the paper. Paper may be hung by home talent, but 
requires a little care and judgment. 

For more detailed information, see A Handbook for Sujjerintendents of 
Construction, Architects, Builders and Building Inspectors, by Richey, price 
$4.00 ; also Paint and Varnish Facts and Formulas, Hoff , price $3.00 ; Painters' 
Oils, Colours, and Varnishes, Hasluck, price $1.00. 

House Cleaning: Annual house cleaning is a necessity. 
Spring is the usual time. All of the rugs are taken up and beaten, 
the walls are cleaned, the light fixtures, moulding, etc. are cleaned. 
Also a daily cleaning of part of the house is necessary for proper 
sanitation. 

Walls, woodwork, and wall paper are cleaned by a putty-like 
preparation called Smoky City Cleaner, price 10 cents per can. 
One can will clean all the walls or wall paper in one room. There 
are many similar preparations costing about the same price. 

Rooms and rugs are best swept by a carpet sweeper, price 
about $3.00. Electric carpet sv/eepers are preferable, if electric- 
ity is available. Floors may be mopped with a wet rag; this be- 
ing especially applicable to linoleum floors. Brooms are not in 
general use, as formerly ; they stir up the dust, but do not remove 
it, as it settles down elsewhere in the same room. 

Heavy curtains may be dusted with a vacuum cleaner, or 
shaken or dusted with a stick. 



The Wife's Handbook 95 

It is not desirable to sweep a room each day; nor is it neces- 
sary. In dusty cities it is best to dust the furniture each day. 
Feather dusters are not effective, and they scratch the furniture. 
Use a soft rag, moistened if necessary. 



CHAPTER VI 

MEDICINE 

General RemarTis. There is no attempt made in this chapter 
to take the place of a doctor. It is only desired to present here- 
with certain household facts that should be known by every wife. 
A fair knowledge of these facts will be of great benefit, will often 
prevent real distress, and will save money for the family. 

It must be remembered by the wife that symptoms are very 
much alike ; that the beginnings of a mild fever are very much the 
same as those of a serious fever. When sickness comes, the first re- 
liefs should be administered; and then if there is a possibility of 
serious sickness, a doctor should be called, and the probable causes 
should be looked for and removed. For example, a slight fever is 
in itself nothing at all; but if a member of the family has a slight 
fever and at the same time other persons in the vicinity are sick 
with typhoid fever, it is possible that this may be typhoid fever. 
This is very apt to be the case if the water supply is known to be 
impure. In such cases, a doctor should be called in at once. 

Doctor's visits are about $2.00 for a day visit, and $3.00 for 
a night visit. It is generally a mistake to try to save money by 
not sending for a doctor. 

The action of the mind is of great importance in sickness. 
Christian Science has demonstrated this by its remarkable cures. 
If a sick person wants a certain doctor, it is probable that faith 
in this doctor will be of more real value in effecting a cure than 
slightly more suitable medicine prescribed by a more learned 
doctor. The necessity and value of medicines are generally over- 
rated. Relief by medicine is generally temporary; the system 
must take care of itself. Careful nursing, removal of all hurtful 
influences, and complete r«ist for the sick person are about as 
good as medicines. So much is this the case, that doctors have 
been known to give bread pills with most satisfactory results. 
Especially is this true with persons who have acquired a habit of 
taking medicines, and are mentally unable to be well without 
medicine. Hysterics in persons are also only forms of mind 
sickness ; bread pills are particularly satisfactory for hysterical 
persons. 



98 The Wife's Handbook 

However, mind has no effect on germs, broken limbs, etc. It is 
absurd to apply mental treatment to cholera, typhoid, or broken 
limbs. 

In this chapter, the subject is treated under the following 
subjects: 

Nursing: The wife can do the nursing, and is generally pre- 
ferred. A trained nurse costs about $25.00 a week, and her 
board. Women have a natural ability in this line, ard very 
little knowledge is required of a wife for ordinary nursing. 

Medicine Chest: Various outfits of medicines are given, with 
cost of same. These are intended for prompt use in case of emer- 
gency, or for use in ordinary and unimportant sickness. 

Causes of Some Diseases: Infectious diseases are diseases 
which are transmitted to the infected person from another person 
or animal already infected. In general, no treatment is pre- 
scribed, as these diseases are serious and require the services of a 
doctor. Of late years, due particularly to the efforts of Army 
surgeons, the causes of these infectious diseases have become 
known, and the avoidance of them is not at all difficult. There 
are also mentioned other diseases which are not infectious such as 
those of the digestion, circulation, etc. 

Rules for Health: Certain simple rules are given which are 
advisable in order to prevent disease. 

Home Treatment: This includes all treatment which can be 
permanent in minor ailments, no doctor being necessary; and 
also emergency treatment while awaiting the arrival of the doctor. 
It does not include an extended system of treatment in serious 
sickness. 

Camping : This gives a few special rules for camping. 

NURSING 

Care of The Sick Room: The sick room should have sunshine, 
pure fresh air, and freedom from noise and odor. 

The furniture should be plain ; the wall paper and curtains 
should be of a subdued color and pattern and produce a soothing 
effect. The bed should be of iron, and the mattress should not 
be a soft feather mattress. 

The mattress under a sick person should generally be covered 
with a rubber sheet ; and over this placed the usual two sheets, 
blankets, etc. The object of the rubber sheet is to prevent damage 



The Wife's Handbook 99 

to the mattress ; likewise, the patient will not need a new mattress 
very often. 

To change the bed clothes: Warm the fresh sheets; roll the 
patient on one side ; put on one lower fresh sheet half way, folding 
do^Ti the remainder; roll the patient over on the fresh sheet; 
remove the old sheet and tuck down the fresh one. 

To change the personal clothes: Pull up over the shoulders, 
removing the arms last. 

Noises should be avoided, especially in nervous cases. If 
you wish to speak to the patient, stand directly in front before 
speaking. 

Heating and Ventilation: The room is best heated by an open 
fire. In cities, this is not always possible, but the advantage of 
the open fire is in its ventilation, so proper ventilation renders an 
open fire unnecessary. Ventilation should be such that all the air 
is changed twice a day. Tack cloth say 12 inches wide to top of 
top window, and to top of w^indow sill ; pull down window about 
8 inches, letting the air through the cloth. Another way ; raise the 
bottom window, filling the space with a board; the air will come 
through between the sashes of the two windows. About 80° is the 
proper temperature of a sick room, but this should be varied with 
different patients in order to make them satisfied and comfortable. 

Care of The Patient: The same person should preferably 
always be in charge of important duties ; the patient prefers it. 

A patient should be lifted firmly; this applies especially to 
babies. Do not lift them as though you were afraid. To lift or 
raise the patient in bed, raise by hands under the arms and hips. 
Head rests should be made firm ; pillows alone are very poor, they 
should preferably be supported on a stool or chair or a special 
rest. 

If too much light for the patient, place a sheet over the window, 
or over the head of the bed if it is not solid. 

Methods of Giving Baths; Temperature : In administering a 
sponge bath, the body should first be sponged rapidly with warm 
water about 80 degrees Fahr., followed by the bath of prescribed 
temperature. In typhoid fever, a sufficient number of persons 
should be present to hold the patient fii-mly. A full length tub 
is used; a rubber ring should be available to support the head, 
and a sheet to rest the shoulders. A sitz bath (hot or cold) con- 



100 The Wife's Handbook 

sists simply of sitting in the water ; a blanket should be placed 

around the shoulders, legs, and feet. 

The following are the temperatures for baths : 

Cold 33-65 deg. Fahr. Tepid 86-92 deg. Fahr. 

Cool 66-74 " " Warm 93-98 

Temperate 75-85 " " Hot 99-112 " " 

Bedsores: They are due to shutting off the circulation. 
They appear on bony prominences, or are due to wrinkles, crumbs, 
etc., in sheets. To avoid them, run the hand carefully over the 
sheet after each meal, and smooth out the wrinkles, take away the 
crumbs ; toughen the skin by washing the bony parts with soap 
and water and rubbing two or three times a day with alcohol. 
Make a padded ring to protect the sore until healed. 

Taking Temperature, Pulse, Respiration; Notes: The doctor 
wants to know the condition of the patient during his absence. 
The temperature is taken every hour in serious cases ; at least 
once in the morning and once in the evening in all cases. If the 
doctor wants very accurate information, he will furnish blanks 
for charting the temperature and for other bedside notes, such as 
pulse, respiration, vomiting, bowels, sleep, etc. 

The normal temperature for most persons is 98.4 degrees 
Fahr. Shake the thermometer down below 90 degrees before tak- 
ing temperature; then put in patient's mouth, under the tongue; 
see that the mouth is kept closed, and leave about two minutes ; 
some thermometers are slow registering, and take five minutes. 
Naturally, no hot or cold liquors should have just been in 
the mouth. If the patient cannot take the thermometer in the 
mouth, place under the armpit, and fold the arm down on it; 
leave at least five minutes. 

Pulse and respiration are not reliable indicators of state of 
health; temperature only is reliable. Pulse can be counted by 
the finger tips placed on the thumb side of the wrist, the temple, 
the side of the neck, and the top of the foot. Count at least half 
a minute, and multiply by two. 

Respiration is taken by watching the movements of the chest 
while it rises and falls. A complete rise and fall is called one 
respiration. 

Medicines are generally given through the stomach ; sometimes 
when in a hurry, by hypodermic syringe; sometimes, through 
inhaling or by atomizer. 



The Wife's Handbook 101 

Where the amount is to be measured, unless by drops or 
spoonfuls, a measuring glass is necessary. 

Medicine should be given promptly ; do not discuss it with the 
patient; just raise his head and give it. If the patient is par- 
tially unconscious, moistening the lips Avill attract attention and 
make him swallow. 

Food : Liquid food can be administered in a glass, by a spoon, 
by a glass tube, or by feeding cup (like a cream pitcher) if the 
patient cannot raise his head. 

Solid foods should be served in small quantities, a small amount 
assimilated being better than a large amount not assimilated. 
Beef juice is made by broiling a piece of round steak an inch thick 
for seven minutes, squeezing the juice into a hot cup with a lemon 
squeezer or something similar, and seasoning with salt and pepper. 

To make bottled beef tea, chop fine a pound of beef free from 
fat and put into a large mouthed bottle; add half a pint of cold 
water ; let it stand for an hour ; then place the bottle in a saucepan 
of cold water, put on the fire, and cook for two hours at almost 
the boiling point ; strain and season with salt. 

To make bottled beef essence, follow above, omitting all water. 

Frozen beef tea is made by placing cold beef tea in a small tin 
pail, surrounding it with crushed ice, letting set, scraping the 
hardened parts from the sides until it is all hard. 

Broth; see chapter on Cooking. 

Application of Heat and Cold hy Poultices, Stupes, Packs, 
Ice Coil, etc.: Be careful that the heat is not too great, as it will 
burn the tissues (this is not uncommon with unskilled nurses), and 
not too cold, as it will freeze t^iem if too long applied. 

Poultices are made of equal parts of boiling water and flax- 
seed meal, or Indian meal, or even stale bread. The meal is stirred 
into the water, and the poultice is beaten from three to five 
minutes. It is then laid on muslin; covered on both sides by the 
muslin ; a piece of cheese cloth or old mosquito netting placed over 
one side and folded back about one inch on the other side. The 
poultice is applied with the cheesecloth side next to the patient, 
and held by pins or cloth bands. 

Mustard plaster is made same way as poultice with mustard 
instead of meal, except that tepid water is used, as boiling water 
destroys the efl^cacy of the mustard. Effect of mustard plaster 
should be closely watched, as it blisters the skin very quickly. 



102 The, Wife's Handbook 

Stupes are best made of two thicknesses of old flannel. Put 
them in a towel, and pour water over all but the ends of the towel ; 
wring out thoroughly until the flannel is very dry ; then open and 
flap it two or three times in the air ; cover with oil muslin or rubber, 
and apply every ten minutes or more depending upon the degree 
of heat required. 

Dry heat can be obtained by hot water in rubber bags or 
bottles, by heated soapstone or brick, by bags filled with heated' 
salt or sand; and by a new invention called the electric pad. 

The hot pack consists simply in wrapping the patient in a 
blanket, or two blankets, wrung from water as hot as the hand can 
bear. An ice bag or cold wet towel should be applied to the head. 
The hot pack should not be kept on more than one hour. 

The cold pack is similar to the hot pack, sheets being used 
wrung from water about 70 degrees Fahr. 

The ice pack consists simply of two sheets around the body 
with chopped ice between them. 

There are also ice coils for use around the body ; chopped ice 
in rubber bags (called an ice bag) ; and iced cloths. Any applica- 
tion of cold to the forehead relieves intense pain in the head. 

Infectious and Contagious Cases: All extra furniture must 
be removed from tlie room in which the patient is to be isolated. 
Two rooms are preferable for isolation, one being advantageous 
for disinfecting and other arrangements, or each may be used 
alternately for the patient. 

The rooms should be at the top of the house. If other rooms 
on the same floor must be used, tack a sheet to the outer frame of 
door, this sheet being kept constantly wet with a mixture of 1 part 
glycerin to 6 parts two per cent carbolic acid solution [one tea- 
spoon to Yo pint (1 glass) of water]. Two sheets should be 
used, one always soaking in the solution. 

All articles used by the patient must be washable, or burned 
later. Toys, etc., should be burned as soon as not needed. All 
linen, clothes, etc., should be lirst washed by the attendant, then 
soaked six hours in strong carbolic acid solution (two teaspoons 
to a glass of water) and afterward boiled. 

An open fire is especially useful for burning things. F.tca] 
matter and urine which cannot be burned if mixed with sawdust, 
should be allowed to stand one hour in a solution of six ounces 



The Wife's Handbook 103 

of chloride of lime to the gallon of water. It should not be thrown 
untreated in a water closet, as the germs are only carried by the 
sewer to form dangerous contamination elsewhere. After one hour 
in the above solution, the mixture can be thrown into a water 
closet or buried in a trench far from the source of water supply. 
When allowed to leave isolation, the patient, hair also, 
should be bathed in a corrosive sublimate solution of 1 to 1,000 
[1 tablet to 1 pint (two glasses) of water]. The body can then 
be enveloped in a clean sheet and the patient taken to another 
room. 

Convalescents should not be allowed to indulge themselves to 
the extent of overexertion, overfeeding, or nervous excitement. 
Visitors should stay a short time only. The patient should not be 
allowed to sit up so long that he is fatigued. 

Special Points: The mouth should be cleansed by listerine as 
a mouth wash, or by a swab made of absorbent cotton around a 
toothpick. 

Thirst and nausea may be relieved by spoons of hot water at 
frequent intervals, or by small pieces of ice. Very little water 
should be given. 

Fasces and urine should be noted, for information of doctor. 
In infectious diseases, they should be disposed of as stated above. 

Sleeplessness, nervousness, restlessness, and general discom- 
fort at night can often be overcome by a not too cool light sponge 
(if allowed), with water or alcohol; sometimes, a simple shaking 
up of the pillows and smoothing of the spread will often be suffi- 
cient. Do not give a hot or cold bath. 

Dressings for wounds should be soaked off by an antiseptic 
solution. The wound should be washed by towels soaked in this 
solution. New dressings should be sterilized, and the hands of the 
nurse must also be frequently washed in the antiseptic solution, 
(see antiseptics) 

The Dying and Dead: Very little can be done for the dying; 
he will naturally assume the most comfortable position. If he can 
swallow, a little brandy in hot water will help. 

After death, hold up the chin by a bandage; comb the hair; 
if necessary, keep the eyelids closed by a tiny piece of thin moist 
paper ; bathe the body ; tie the ankles, knees, and wrists together ; 



104 The Wife's Handbook 

tie a large sheet well filled with cotton batting around the hips. 
Place the body in a natural position, elevating the head a little. 
To prevent decomposition, in case the undertaker will not 
arrive in twelve hours, place on the stomach a large flat pan 
filled with cracked ice. 

MEDICINE CHEST 

A medicine chest should be available in every family. All of 
the medicines and equipment needed for a medicine chest are sooner 
or later required by tlie family; and, if such a chest is at once 
provided, the same equipment and medicine may be saved for 
future use. As in many other things, a little system saves much 
expense. 

Home treatment is generally not dangerous. The medicines 
used are rarely poisonous. However, there are a few poisons ; and 
it should be a first requirement, that medicines whether in a chest 
or not, should be beyond the reach of children. 

All poisons should have a little bell attached, so that there 
may be no possibility of mistake in the dark. 

There is no difficulty in providing a suitable chest. Chests 
or cases for medicines are sold in all sizes varying from pocket 
cases up to chests the size of a trunk. Unfortunately, no one 
seems to have prescribed the medicines to be placed in the case. 
This is left for the patient or nurse; and these do not know. 

In the tables below, I have enumerated the medicines which 
should preferably be included in the various sizes of cases. 
These medicines may be varied without any difficulty. Any drug- 
gist can put up these or any other medicines ; the cases can be 
purchased, or home made substitutes are good enough. 

The price named includes the medicines and the case described; 
cheaper cases can be purchased for less ; the case is a great part 
of the cost. The directions will be written on each medicine. 

The medicine chest should be examined on the first of each 
month, and used articles replaced. 

Complete Family Medicines; no chest (use an old trunk that has a lock); 
cost $12.00. 

Cloth bandage roll Package safety pins 

Gauze bandage roll Bed pan 

Spool adhesive plaster Sponge 

Package absorbent cotton Dropper 



The Wife's Handbook 



105 



Medicine glass 

Glass (tumbler) 

Thermometer 

Hot water bag 

Ice bag 

Teaspoon 

Package Soda 

Can insect powder 

Package moth balls 

Scissors 

Electric pocket light 

Tablets or liquids in bottles 

Alum 

Arom, sp. ammonia 

Carbolic acid 



Cascarets 

Castor oil 

Chloride of lime 

Cold cream 

Corrosive sublimate 

Heroin tablets 

Ipecac 

Morphine (Vg grain) 

Nitric acid 

Oil of cloves 

Permanganate of potash 

Phenacetin 

Quinine 

Sugar of lead 

Whiskey 



Settler's or Camper's Medicine Case — Black Metal; Burroughs, Welcome 



& Co., price $10.50. 814 x 43/3 x 534 in. 
Gauze roll 
Adhesive plaster 
Safety pins 
Absorbent cotton 
Cloth roll 

Electric pocket light 
Cold cream 
Tablets or liquids in bottles 

Carbolic acid 

Cascarets 



Castor oil 

Corrosive sublimate 

Heroin tablets 

Ipecac 

Morphine 

Oil of cloves 

Phenacetin 

Quinine 

Smelling salts 

Whiskey 



Medicine Pocket Case — Morocco Leather; Burroughs, Welcome & Co., 
price $7.30. 6% x 414 x l^^ in. 

Compound tincture of chloroform Cascarets 

and morphine Heroin tablets 

Cold cream Phenacetin 

Small brush Quinine 

Tablets or liquids in bottles Whiskey 



CAUSES OF VARIOUS DISEASES 

Appendicitis : Caused by infection of the appendix due to 
strain, overeating, or contagion ; always comes on the right side. 

Bubonic Plague: Caused by a germ carried by rats and fleas. 
Prevented by killing the rats and fleas. 

Cholera: Caused by a germ taken into the stomach through 
infected water, or infected food. Prevented by boiling the water, 
and keeping flies away from food; kill the flies. 



106 The Wife's Handbook 

Diabetes : Caused by family predisposition ; also by too much 
eating of rich food. 

Diphtheria: Caused by a germ generally transmitted 
through some liquid. Prevented by antitoxin ; isolating persons 
sick with it. 

Dysentery : Caused generally by a germ taken into the mouth 
in unripe fruit. Prevented by more careful selection of food. 

Gout : Caused by inheritance ; by too much food and too little 
exercise; and by intoxicating drinks. 

Malaria: Caused by a germ transmitted through a mosquito 
bite. Prevented by destroying the mosquitoes. 

Measles: Caused probably by a germ carried through the 
air. Prevented by isolating persons sick with it. 

Mumps : Cause unknown ; probably transmitted through the 
air. Prevented by isolating persons sick with it. 

Pneumonia: Caused by a germ transmitted through the air. 
The germ is generally effective only when the exposed person is 
already weak. Prevented by isolating persons sick with it. 

Scarlet Fever: Cause unknown. Prevented by isolating 
persons sick with it. 

Smallpox: Caused by a germ transmitted through the air, 
clothing or furniture. Prevented by isolating persons sick with it. 

Tonsilitis : Caused by exposure to wet and cold. 

Tuberculosis: Caused by a germ transmitted generally 
through the air. The lungs of the person infected must previous- 
ly be weak. Avoid too close contact with persons sick with it. 

Typhoid Fever: Caused by a germ in infected water, or food 
generally infected by flies. Prevented by boiling the water and 
killing the flies ; also prevented by taking the typhoid serum. 

Whooping Cough: Cause unknown; but conveyed by the 
breath, expectoration, atmosphere, and fabric. Prevented by 
isolating persons sick with it. 

RULES FOR HEALTH 

Antiseptics: These weaken and kill germs, and prevent fur- 
ther increase of germs. Antiseptic gauze and antiseptic cotton 
may be purchased, but an antiseptic solution must generally 
be homemade. In order of relative importance, the antiseptics 
are: 



The Wife's Handbook 107 

(a) Boiling water. Cheap; kills all germs of any kind when 
left in the boilinjg water for 15 minutes; used to disinfect surgical 
instruments. 

(b) 1 to 1,000 solution of corrosive sublimate (also called 
mercury bichloride), 1 tablet in a pint (2 glasses) of water (it 
comes in tablets of 7^2 grains). The most useful antiseptic, 
kills all germs of any kind, not necessary to boil the water ; but 
burns a little, and very poisonous if taken internally, 

(c) Two per cent solution of boric acid or common soda 
(1 teaspoon in 1 glass of water). Cheap; used with all wounds or 
cuts as it is strong enough to kill all pus germs or other ordinary 
germs ; generally entirely satisfactory, if the water is first boiled 
to kill stronger germs ; non-poisonous and absolutely harmless. 

(d) Two per cent solution of cai'bolic acid (1 teaspoon in 
1 glass of water). Stronger than boric acid; but poisonous and 
not so strong as corrosive sublimate. 

Bathing: Bathe with soap once or twice a week. Use water 
of any temperature which will be comfortable. Finish with a cold 
shower if not too much shock. Each morning take a cold shower 
in order to make the blood circulate freely. Do not take a cold 
or warm bath at night ; it induces sleeplessness. 

Constipation: This is the result generally of irregular habits. 
The best time for relieving the bowels is in the morning immedi- 
ately after rising. The bowels are very easily trained, and will 
quickly acquire the habit. Make an effort to relieve them each 
morning until the habit is natural. When pills are taken to move 
the bowels, take only such pills as are then necessary, and do not 
form the habit of taking pills all the time. 

Eyes: Weakness of the eyes causes many other troubles, such 
as headache, stomach ache, etc. Never read in a bad light, in 
sunlight, or while on a train or street cars. Always stop when the 
eyes hurt, or when small spots appear before the eyes. 

Exercise: A little exercise is better than no exercise and 
better than too much exercise. Walking is the best exercise; 
golf probably the next best; tennis is sometimes too strenuous. 
Do not exercise the muscles after the heart is fatigued and is 
beating rapidly; rarely will the muscles be fatigued. 

Flies and Mosquitoes: These and water are the great germ 
carriers. The water can be rendered safe by boiling ; and a mos- 



108 The Wife's Handbook 

quite net will afford limited protection from flies and mosquitoes, 
but they should be destroyed. Both must be destroyed at their 
breeding places. 

Flies breed in the deposits from man and beast. The deposits 
in all privies should be absolutely fly-tight. A privy consists of 
two parts, the shelter and the seat. The seat should have holes in 
the top with covers always closed when seat is not in use. Earth 
(preferably sand) should be thrown in the hole after each use. 
The sides should be tightly sealed; the bottom may be of boards 
(so that privy need not be moved), or it may be a ditch opening 
only into the scat box (necessitating the removal of the privy and 
a new ditch when old ditch is filled). The privy should be located 
far from the house, and so that it will not drain into the well of 
drinking w^ater. 

Breeding places of flies in manure piles can be destroyed: 
1st, by removing the manure; 2nd, by spraying it with a large 
quantity of an antiseptic solution, preferably two per cent car- 
bolic acid [1 teaspoon to l^ pint (1 glass) of water]. This is 
very cheap and kills flies, eggs, etc. 

Mosquitoes breed only in still fresh water. They fly only a 
very short distance. Cover all pools of water and marshy banks 
of creeks with a thin film of kerosene oil. Half a mile from the 
house will generally be sufficient. 

Teeth: Keep the teeth in good shape; consult a dentist about 
once every three months, and have him repair them. Toothache 
should be followed by an immediate visit to the dentist. Tooth 
powders are generally good for cleaning the teeth, and should be 
used preferably before each meal, but at least once a day in the 
morning. Calox Tooth Powder is as good as any. Change brand 
of tooth powder about every two months. 

Ventilation: Fresh air enthusiasts often make sad mistakes. 
Fresh air is very healthy, but the body should never be chilled. 
Take a walk, thoroughly wrapped in warm clothing; sleep under 
plenty of warm clothing ; wrap up warmly after exercise. If the 
body becomes chilled, sickness will surely follow unless the body is 
quickly warmed and rubbed, and wrapped warmly. 

This applies to any portion of the body, such as wet feet, 
wet hair, etc. 



The Wife's Handbook 109 

Water: Boil all the water in case there is danger from the 
water. This is best known by the diseases in the vicinity. If 
typhoid fever is prevalent, the water should surely be boiled. 
In cases of doubt, take the water to a physician for examination. 

HOME TREATMENT 

Practically all ordinary forms of sickness are named below, 
with description of symptoms, if necessary, and the treatment 
prescribed where no doctor is necessary or emergency treatment 
until the arrival of a doctor: 

Appendicitis. Symptoms : Pain more or less severe on the right 
side low down, generally midway between the navel and the prom- 
inent bony part of the hip ; sometimes a distinct swelling can be 
found. Treatment: Send for a doctor. 

Appetite, Loss of: Due to too much eating, or other illness. 
Eat less, or find out the other cause of loss of appetite. 

Billiousness. Symptoms : Sallow skin, foul breath, dullness. 
Treatment: Eat less; stop alcohol and tobacco; exercise actively 
or even violently. 

Blood Poison. Symptoms : Fever and sometimes prostration 
in one to three days after infection. Treatment: Use antiseptic 
on the wound (see antiseptics) and then send for a doctor. 

Boils: The best treatment is to open the boil early by a small 
cut, and thus let out the puss. The boil should be bathed often 
in hot boiled water. It is practically impossible to hasten the 
progress of a boil. 

Broken Limbs: Send for a doctor. 

Burns: For sliglit burns apply cold cream, or cloths wet 
with a solution of soda. For more severe burns, wash with anti- 
septic (see antiseptics) and send for a doctor. 

Chills. Symptoms : Pallor ; chattering of the teeth ; coldness. 
Generally caused by malaria fever. Treatment : Immediately put 
patient to bed; wrap up warmly; use hot-water bags; administer 
hot drinks or a moderate amount of whiskey. Final Treatment: 
Get rid of the malaria by taking quinine, or send for a doctor. 

CJwking. Treatment : Remove by coughing, by slapping on 
the back, or by turning patient upside down. 

Cholera Morbus. Symptoms : Vomiting, purging, and cramps. 
Treatment: Administer castor oil at first to get rid of bad food; 
then feed milk in small quantities. 



110 The Wife's Handbook 

Colic or Cramps: Remove the cause by castor oil or some 
purgative pills. 

Constipation: Temporarily relieved by castor oil, or some 
purgative pills. Permanent treatment : Train bowels to regular 
habits, preferably on rising in the morning. 

Corns: Get a larger shoe. The corn will never be cured while 
you wear the present shoe. Use Bluejay corn plaster after you 
have changed shoes, or Russian corn cure (10 cents). 

Cough: Cough drops (heroin tablets) will relieve only tem- 
porarily. If cough is accompanied by hoarseness, it will be well 
to send for a doctor. 

Croup: Spasmodic croup occurs in attacks at intervals. Be- 
tween intervals, produce vomiting by half teaspoonful of ipecac 
every 15 minutes, or warm water and the finger inserted in the 
child's throat. 

Catarrhal croup is continuous. Place a mustard plaster on 
the neck of the child, and cause the child to inhale steam. Send 
for a physician, if the attack does not pass at once. 

Cuts: To stop the bleeding, press the finger or fingers direct- 
ly upon the cut and press against a bone. Then hold this until 
a tourniquet can be made above the wound. A tourniquet consists 
simply of a handkerchief knotted around the leg and tightened 
by a stick placed between the knot and the body, and twisted very 
hard. Then send for a doctor. 

Slight cuts should be washed in antiseptic (see antiseptics) ; 
the sides of the wounds pressed together ; and the wound tied with 
antiseptic gauze or clean cloth. 

Diarrhoea: Caused by some irritation of the intestines. First, 
take castor oil or some other purgative. The diarrhcea will 
cure itself. Diet should be restricted to milk until the disease is 
past. 

Diphtheria. Symptoms: A cold in the throat; pain when 
swallowing; temperature about 101 degrees; takes about 5 days 
to develop ; throat being rather swollen at the end of that time. 
Treatment : Treat for fever for a day or so. If found to be 
diphtheria, send for a doctor. 

Drowning : Turn patient on the face and raise the stomach 
so that the water will drain from the mouth; turn on back, wipe 
out the mouth and throat. Repeat the operation. Then tie or 



The Wife's Handbook 111 

hold the tongue out to prevent it falling back and obstructing 
the throat and induce artificial respiration by raising the arms 
over the head, and carrying them back and pressing them against 
the chest 18 times a minute. 

Earache: Wrap ear in hot cotton or cover with a hot-water 
bag. Another way is to place ear over a steaming pitcher of hot 
water. Never put any liquid in the ear. 

Epilepsia: Simply fits. Send for a doctor. Nothing useful 
can be done for an epileptic except to prevent him from injuring 
himself until a doctor arrives. 

Fainting: Caused by blood leaving the head. The patient 
will naturally recover, but can be assisted by holding aromatic 
spirits of ammonia under patient's nose, sprinkling water upon 
patient, and rubbing the hands. First lower the head below the 
level of the rest of the body so that the blood may run to the head. 

Fever: The normal temperature is 98.4 degrees Fahrenheit. 
One hundred degrees Fahrenheit is called a fever. Do not bundle 
up with too thick clothing. This is all wrong. Give an adult phena- 
cetin in 5-grain doses every four hours, or bathe adult or child 
with a sponge ; bathe with alcohol or warm water. If the fever 
continues for over one day, it may become worse; so send for a 
doctor. 

Hair: There is no real hair remover except the electric needle, 
which costs about 50 cents for each hair. There are some hair 
renewers, but the only one which is positively known is Glover's 
Mange Cure, and this requires several months of constant treat- 
ment. Dandruff is quickly cured by it. 

Headache: This is generally a symptom of some other weak- 
ness. For immediate relief, give phenacetin to adults, or apply 
an ice bag to children or adults. 

Hiccough: Drink nine swallows of water. 

Hysteria: Leave the patient alone and leave the room. Do 
not coddle or sympathize. 

Insomnia: See sleeplessness. 

Intoxication: Let the patient sleep, or make him vomit by 
giving him warm water or warm soapy water. 

Lungs, Bleeding: Not always caused by consumption. Will 
stop of its own accord. Send for a physician. Do not give alco- 
holic drinks. 



112 The Wife's Handbook 

Malaria. Symptoms: Begins with chills and perspiration 
at first stage ; followed several days later by a fever with a temper- 
ature of about 104 degrees at night; accompanied by headache, 
delirium, and pains. Tongue white, later brown, bowels consti- 
pated. Vomiting, intense thirst. Treatment: Take quinine 
from 20 grains to as much as 40 grains. If no improvement, 
send for a doctor. 

Measles. Symptoms : Red spots first in the nose and eye- 
lids ; later red spots on the throat, then head and neck, then the 
rest of the body. Accompanied by sneezing, weeping, cough, and 
fever. Treatment : Put patient to bed, give liquid diet, and if 
serious or with a very young child, send for a doctor. Quaran- 
tine for 12 days. 

Mumps. Symptoms : Fever ; pain below the ear ; swelling 
of the glands of the neck and cheek. Treatment: Send for a 
doctor. 

Nose Bleed: In serious cases make patient sit in cold water. 
In mild cases plug the nose with cotton or put cotton firmly under 
the upper lip. 

Pain: Apply cloth soaked in hot water Avhere pain is felt; 
apply occasionally a cold cloth to the forehead. 

Pneumonia. Symptoms: High fever; 102 to 105 degrees after 
exposure ; generally accompanied by chills, great prostration, 
cough, pain in the side, and perhaps delirium for about a week. 
Face is red and breath is short. Treat for fever until above 100 
degrees, then send for a doctor. 

Poison: Empty the stomach as soon as possible by making 
the patient drink warm water or warm soapy water in large 
quantities. Send for a doctor. 

Rheumatism: Caused in various ways. A complete rest is 
best, and a physician should be sent for. The rheumatic serum, 
recently discovered, is about the only valuable treatment. 

Scarlet Fever. Symptoms : Red cheeks ; red pimples on pal- 
ate, and on walls of throat. Later on the neck, cheeks, chest, 
and rest of the body. Accompanied by headache, vomiting, and 
fever. Looks a little like measles, but is much more serious. 
Treatment : Send for a doctor. 

Sleeplessness : Put a hot-water bag or bottle at the feet and 
warm bed clothing. Do not take a bath. 



The Wife's Handbook 113 

Smallpox. Symptoms : A chill with fever ; convulsions in 
children; high fever, headache, severe pains in the back, dry 
tongue, and at the end of the fourth day the characteristic erup- 
tion which consists of little hard bumps under the skin which feel 
like birdshot and can be rolled about. These pimples later become 
water blisters, puss blisters, crusts, scars, and pits. Treatment: 
Send for a doctor. 

Snake Bite: Constrict the limb above the bite as soon as 
possible. The wound may be sucked by any individual who has 
no cut or sore on the lips or inside of the mouth. The bite should 
be cut larger to make this easy. Then cut it still larger and let 
the blood wash out the poison, or wash it out with a strong solu- 
tion of permanganate of potash [a handful to a quart (four 
glasses) of water]. 

To stimulate the heart, give whiskey in fairly large doses, 
remembering that children are easily poisoned by whiskey. 

Sprains: Immerse the sprained joint in very hot water for 
an hour or two ; keep the water hot ; then place the j oint in a 
Plaster of Paris splint well padded with cotton padding, or imitate 
this splint as well as possible by putting cotton padding around 
the joint with a very tightly wound bandage over it. Do not 
exercise the joint at all for about two days. 

Suffocation: Remove the immediate cause. Dash cold water 
in the patient's face, and induce artificial respiration as explained 
in drowning. 

Sunstroke: Reduce the temperature, which is about 110° 
Fahrenheit, but do not reduce it too quickly. To do this, strip 
patient naked and sprinkle with ice water, and rub with ice. Do 
not put patient in ice water. Continue this until the temperature 
has fallen to 101° Fahrenheit. Then stop, put the patient to bed, 
and send for a doctor. If the temperature raises considerably, 
repeat this performance until the doctor arrives. Administer 
whiskey if the pulse weakens. 

Throat, sore: Gargle with hot water; eat less. 

Tonsilitis: Practically a very severe sore throat. Send for 
a doctor. 

Toothache: Place in the cavity of the tooth a small piece of 
absorbent cotton soaked in oil of cloves, or a strong solution of 
carbolic acid. Be careful that the lips or throat are not touched 
with this acid. Go to the dentist as soon as possible. 



114 The Wife's Handbook 

Typhoid Fever: This is a disease of the intestines. Symp- 
toms: Pain in the stomach for about a week; some 8 or 10 rose- 
colored spots on the abdomen. Faeces ; liquid, greenish, and 
flaky. Quite often accompanied by complications. Treatment: 
Send for a doctor. 

Unconsciousness : See also fainting. If the face is not 
pale as in fainting, raise the head instead of lowering; otherwise, 
proceed as in fainting. 

Vomiting: To cause vomiting, drink warm salt water or warm 
soapy water. Give a child syrup of ipecac. To stop vomiting, 
drink warm water, which will cause the stomach to clean itself by 
vomiting, then take very cold milk in small quantities. Drinking 
water is unnecessary in mild cases. 

Warts : Burn off with strong nitric acid, or cut out the wart, 
cutting the skin with it. These leave scars. The best way is to 
apply Russian corn cure or any corn cure or wart cure which 
covers the wart and keeps out air ; the wart then dies off. 

Whooping Cough. Symptoms : Same as an ordinary cold ; 
then fever ; a spasmodic cough, and after about ten days, an un- 
mistakable whoop is heard. Treatment : Send for a doctor. 

Wounds: See cuts. 

For more detailed information, see Family Health Book, Roosevelt, price 
$2.50; Home Encyclopedia of Medicine and Prevention of Disease, Ditman, 
price $1.50. 

CAMPING 

There are certain rules for health in camp. Since the dis- 
covery of the germ theory, camp life has been made just as health- 
ful as life in a house, except for the colds due to carelessness in 
getting chilled. Observe the following rules : 

Place priv}^ far from kitchen; dig a trench, and cover it with 
a fly proof box as explained in subject of Flies. 

Screen the kitchen tent to keep out the flies ; disinfect all 
nearby breeding places for flies ; screen the dining tent. 

Dig a hole for kitchen refuse, if only a short time in camp; 
otherwise, place in a can and take far away, or bury it. 

Boil all water before drinking; do this even if the water has 
been examined and found pure ; it is very apt to become impure 
during the presence of the camp. 

Always sleep under a mosquito bar. 



The Wife's Handbook 115 

Keep thoroughly warm and dry at all times ; if not so, build 
fires and become so as soon as possible. Preferably wear woolen 
clothes next to the skin (see chapter on Clothes). 

Take along a Settler's Medicine Case. 



CHAPTER VII 
ETIQUETTE 

General Remarks. Proper etiquette consists in following the 
social customs of the most intelligent people of a community. 
These customs are the result of years of experience. It is neces- 
sary that there be such customs, and an intelligent observance of 
such customs shows proper education and consideration. 

Although any well-bred person will be polite and considerate 
in any situation, it is well to remember that the same customs are 
not exactly suitable under different conditions. For example, a 
dress suit would look absurd at a country dance in the summer 
time, while a dress suit is necessar}^ at a dance in a large city 
in the winter; cards of admittance to church weddings are un- 
necessary at a country church where the whole community will 
be gladly admitted, while such cards are absolutely indispensable 
in large cities where mobs block the church doors at every stylish 
wedding. 

In this chapter I have avoided as far as possible all informa- 
tion not needed for ordinary social customs ; complete information 
on a more elaborate scale can be obtained from the many books 
of etiquette. Each author of such a book seems to have some 
particular hobby of her own, but the general ideas are the same 
in every case. 

INTRODUCTIONS 

The usual words of introduction are: "Miss Brown, let me 
introduce Mr. White". The first person named is usually con- 
sidered as being entitled to the greater consideration; hence the 
implied request "let me" which is really a form. By this form, 
it is understood that Mr. White is being favored by being intro- 
duced to Miss Brown. 

Following this form, the lady should always be named first 
in an introduction to a lady of a gentleman (except the President 
of the United States, who is always named first) ; an older lady 
should be named first, that is, the younger lady is introduced to 
her ; if both ladies are about the same age, the married one should 
be named first; similarly a young man should be introduced to an 
older one, and if about the same age, the single man should be 
introduced to the married one. 



118 The Wife's Handbook 

In introducing relatives, the relationship should be stated, 
thus : 

"Mother, let me introduce Miss Brown". 

"Miss Brown, let me introduce my sister, Mary". 

"Aunt Alice, let me introduce Miss Brown". 

On being introduced, it is proper to shake hands, and each or 
both should rise at once, except an old lady or an invalid may 
remain seated. 

The man will politely say "It is a pleasure to meet you, Miss 
Brown", and the lady will politely say "I am very glad to meet 
you, Mr. White"; though this is not really important, for no one 
pays any attention to just what is said. Such elaborate phrases 
as "I consider it an especial pleasure to become acquainted with 
you. Miss Brown" are embarrassing and absurd. 

If a person enters a crowded room, it is best to take him or her 
around and make complete introduction to everyone in the room. 
This is a little disconcerting, but is of advantage ultimately. If 
there are reasons why this person should not meet any other 
person in the room, these reasons should be discarded for the time 
being; if these reasons are such as cannot be discarded, then this 
person should never have been allowed to be present. 

At crowded entertainments it is not improper for any gentle- 
man to introduce himself to a young lady with whom he is tem- 
porarily thrown and to whom through oversight he has not been 
introduced. The words are : "Let me introduce myself ; I am Mr. 
White." The response is : "I am very glad to meet you, Mr. 
White; I am Miss Brown." It is best for the young lady not to 
introduce herself to the young gentleman. If he does not know 
enough to introduce himself, the young lady should go elsewhere. 
An older lady should introduce herself to a younger one, under 
such circumstances. 

Letters of introduction are of little value. Most persons 
put them in their pockets, and never present them. If you really 
wish a friend in a distant city to meet one who is going to that 
city, you should write a letter to the friend living there, giving 
date and stopping place of the visiting friend and requesting her 
to call on your friend. The letter should state exactly as possible 
the extent of your friendship, and if the acquaintance justifies 
your making any requests, what courtesy you desire extended. 



The Wife's Handbook 119 

CALLS 

The matter of calls is important, at times. Among old 
friends, calls, are paid without regard to the last call, by whom 
made, date, etc. But as calls are the only method of learning 
the possibilities of future friendship, the subject has a certain 
importance among all but very old friends. 

A newcomer or a bride should be visited within a month after 
her arrival. She should return this call within ten days. 

If a call is desired after an introduction, the person intro- 
duced should make the call. Generally, permission should be 
requested to make such call. A young lady may, as a special 
favor, invite young men to call on her. Preferably, such an 
invitation should be extended by her mother, but it is not abso- 
lutely necessary. 

In case of death, illness, birth, etc., a call is quite proper. 
Such calls need not be returned. 

If one is invited to a dinner, reception, etc., a call should be 
made within two weeks, whether the invitation was accepted or 
not. Such an invitation is equivalent to a call by the person 
giving the invitation, except first calls which must always be 
made. If the persons use such invitations in lieu of calls, it 
is not improper. If you want to do so, you are at liberty to 
follow that scheme. 

Calling cards are used in cities. Business men take advantage 
of this system and send their cards by the female members of their 
families. This is considered quite proper. 

Cards: The sizes of calling cards are 3" by 2" for a woman 
and 3^/8 '' by 1 9/16" for a man. The name should be placed near 
the center and the address should be written in the lower right 
hand corner. A business card of a man or woman should have 
some words descriptive of the business placed in the lower right 
or left hand corner. The following forms are used for social 
calling cards : 

For a man Mr. John E. White 

For a married woman Mrs. John E. White 

For a widow Mrs. Mary B. White 

For an unmarried woman Miss Mary E. Brown 

For a divorced woman Mrs. Mary Brown White 

For a doctor Dr. John E. White 



120 The Wife's Handbook 

In making a visit, one card should be left by the lady for 
each lady she is calling on, and one card should be left by the 
man for each lady and each man. All cards should be handed 
to the servant by the older lady. 

Printing or engraving visiting cards costs about 50 cents 
to $2.50 per hundred. 

WEDDINGS '• 

Invitations: The following is the usual form for wedding 
invitations : 

Mr. and Mrs. William J. Brown 

request the honor of your presence 

at the marriage of their daughter 

Mary Elizabeth 

to 

Mr. John Evarts White 

on Thursday, the nineteenth of June 

at half-past three o'clock 

Holy Trinity Church 

If Mr. Brown is not living, the form will omit his name. 

If Mrs. Brown has married again, the form would be : 

Mr. and Mrs. Henry K. Jones 

request the honor of your presence 

at the marriage of their daughter 

Mary Elizabeth Brown 

to 

Mr. John Evarts White 

on Thursdaj", etc. 

If the young lady's mother is not living, one of her relatives 
will issue invitations in the above form. If she does not care 
to have the invitations issued by a relative, they may be issued 
by a friend, but the usual form is a mere statement of invitation, 
as follows : 

The honor of your presence is requested 

at the marriage of 

Mary Elizabeth Brown 

to 

Mr. John Evarts White 

on Thursday, etc. 

If the wedding is to be held at home, the last line Avill be 
the home address, thus "231 Fourteenth Street" instead of "Holy 
Trinity Church." 



The Wife's Handbook 121 

To prevent undue crowding at the church, there is also often 
a card with the invitation which reads : 

"Present this at the church" 
This card should always be brought ; otherwise, admission may 
be refused. Personal appearance is no excuse ; many crooks dress 
exceedingly well. 

Guests: The bride decides how many guests she wishes to 
invite to the reception, and confers with the groom as to how 
many of these guests shall be his relatives or friends. 

Gifts: An invitation to a wedding is not a request for a gift, 
though many so consider it. The following gifts are practically 
necessary : 

The best man gives the couple some useful article for the 
dining room or reception room. 

The maid of honor gives the bride some personal gift. 

The ushers together give one gift to the bride. 

The bridesmaids together or separately present something 
to the bride. 

The groom gives the bride some jewelry that she can wear, such 
as a necklace, a brooch, etc. 

The bride should acknowledge all of the wedding gifts. This 
should be a personal note, even to those she has never met. If 
the bride's handwriting is not known to the donor, her friends 
often write this letter of thanks, but this is improper. The 
letter may be written on card, or on note paper. The gift itself 
should be stated as "the bonbon dish" or the "dozen spoons," not 
as the "silver piece". 

All presents, when possible, should be marked with the initials 
of the bride before being sent. This applies especially to silver 
presents, as the cost of marking these presents will later have 
to be borne by the bride, while any jeweler will without charge 
mark silver presents before being sent. 

Expenses : The bride or her family pay the following expenses : 

The bride or her family pay the following expenses : 

Wedding invitations, cost about $5 for 100, .$15 for 500 
Decoration of church 
AAvning at the church door 
The sexton's fees 
The music 



122 The Wife's Handbook 

Carriage to take her to church 

Carriages for the bridesmaids 

Carriages to bring visitors from trains to house 
The groom or his family pay the following expenses : 

The license 

Fee to clergyman ($5 to $50) 

Wedding ring 

Bride's bouquet (she tells him what to get) 

Gifts to ushers and best man 

Gloves and ties for ushers and best man 

Carriage in which he and best man ride 

Carriage in which he and bride ride 

Often invites best man and ushers to his house 
Note : All expenses of groom are paid directly by the best man with money 
given him by the groom. 

Reception at House after Wedding: The bride's father will 
stand at the head of the reception line. Next will be the bride's 
mother, followed by the bride, groom, maid of honor, best man, 
bridesmaids with their corresponding ushers in order. The 
groom's mother and father may be next in the line, but often 
they are placed next to the best man. 

Guests will speak to the parents of the bride ; will then say to 
the bride "I wish you much happiness" ; say to the groom "I con- 
gratulate you" or words to that effect; the remainder of the re- 
ception line will be greeted without formal words. If necessary, 
each person in the receiving line will introduce the guest to the 
next person. Guests should not place themselves in prolongation 
of the reception line, but should pass on and mingle with other 
guests in the reception room or in the refreshment room. 

Wedding Anniversaries: Invitations to wedding anniver- 
saries are issued in the following form : 

1889 1914 

Mr. and Mrs. John E. White 

request the pleasure of your company 

on the twenty-fifth anniversary of their wedding 

Thursday afternoon, June nineteenth 

from four until seven o'clock 

1222 Park Avenue 

Certain gifts are appropriate for each wedding anniversary as 
shown in list below. It is not proper to present other gifts 
more expensive. 



1 


year, 


cotton 


2 


years 


, paper 


3 




leather 


5 




wooden 


7 




woolen 







tin 


2 




silk 



The Wife's Handbook 123 

15 years, crystal 



20 




china 


25 




silver 


30 




pearl 


40 




ruby 


50 




golden 


75 




diamond 



Customs: The groom often gives a bachelor dinner the eve- 
ning before the wedding. This custom is dying out. 

The groom selects the wedding ring; the bride does not go 
with him, but gives him instructions as to size, width, etc. On 
the day of the wedding, the groom first sees the bride at the altar. 
He sees her but rarely for two or three days before the wedding. 

The bride selects the dresses for the bridesmaids. They pay 
for them; acceptance of invitation to act as bridesmaid involves 
this expense. 

The maid of honor should be invited to the bride's house, and 
expected to remain there until the day after the wedding. 

LETTERS 

The formal letters so often used by our ancestors are rapidly 
giving way to the more informal use of the telephone. In general, 
a letter is written inviting guests to be present, or inviting guests 
to a house party; and it is only when there are man}"^ such in- 
vitations that formal invitations are issued. A letter is never 
improper, even in response to a formal invitation. 

A woman's letter or note paper should be white and unscented. 

The writer's address and date of letter will preferably be 
placed at the upper right hand corner, though many notes have 
same at the end of the letter, in the lower left hand corner. 

The letter or note should follow certain forms in beginning, 
thus: 

rr, . . My dear Miss Annie or 

io a mere acquaintance ,, n ,, ^ 

^ My dear Mr. Green 

rry ^ ^ t • i Dear Annie or 

1 o an old iriend _, , , /^ 

Dear Mr. Grreen 

The letter or note should not begin with "I", nor should it con- 
tain superlative expressions that would preferably not be used in 
conversation. 



124 The, Wife's Handbook 

The conclusion should be "Yours sincerely" or "Sincerely". 
To complete strangers, the conclusion should be "Yours very 
truly". 

The signature should be complete, (except to very close 
friends) thus "Mary E. Brown". A married woman should sign 
her name "Mrs. John E. White" or "Mary B. White" to personal 
friends. 

Letters to persons with a title, should make use of the title, 
thus "My dear Senator Simpson" or, if well acquainted, "Dear 
Senator". 

DINNERS 

The usual form for invitations is written or printed as follows : 

Mr. and Mrs. John E. White 

request the pleasure of your company 

at dinner 

on Wednesday evening, March the twelfth, 

at seven o'clock 

1222 Park Avenue 

The reply is written as follows : 

Mr. and Mrs. Frank V. Green accept with pleasure Mr. and 
Mrs. John E. White's invitation to dine on Wednesday, March the 
twelfth, at seven o'clock. 

or 
Mr. and Mrs. Frank V. Green regret very much that a previous 
engagement prevents their acceptance of Mr. and Mrs. John E. 
White's invitation to dine on Wednesday, March the twelfth, at 
seven o'clock. 

Often the dinner is given for a visitor, in which case the in- 
vitation will be : 

Mr. and Mrs. John E. White 

request the pleasure of your company 

at dinner 

on Wednesday evening, March the twelfth 

at seven o'clock 

1222 Park Avenue 
To meet Mr. and Mrs. Samuel N. Norris of Philadelphia 

The acceptance or refusal will be exactly the same as above, not 
mentioning Mr. and Mrs. Samuel N. Morris. 

If the invitation is by personal note, it should be short and to 
the point, as follows : 



The Wife's Handbook 126 

Dear Mrs. Green: 

Mr. White and I shall be much pleased to have you and Mr. 
Green at dinner on Wednesday, March the twelfth, at seven 
o'clock. 

Yours sincerely, 

Mary B. White. 

The reply should be equally short and to the point, as follows : 
Dear Mrs. White: 

It gives Mr. Green and me great pleasure to accept your in- 
vitation to dinner on Wednesday, March the twelfth, at seven 
o'clock. 

Yours sincerely, 

Helen K. Green. 

If the invitation is refused, the refusal should be in the form of 
a note, and should give explanation of the reason for such refusal. 

Guests should always arrive promptly at the time designated. 
If the hostess makes the error of inviting the guests at an hour 
really not expected, the hostess is at fault. Dinners cannot be de- 
layed and guests know this. Nor should guests spend unnecessary 
time in the house before dinner. A hostess should show courtesy 
to guests already arrived by not waiting for belated guests more 
than fifteen minutes after the dinner hour. 

At large and formal dinners, each gentleman on his arrival 
is given an envelope, in which is the name of the lady he is to 
take in to dinner. At smaller dinners, the hostess will name the 
couples, thus "Mr. Green, will you take in Miss King", or the 
formal entrance by couples may be omitted. 

Name cards may also be placed at the plates ; this saves much 
inconvenience. The lady guest of honor sits on the host's right ; 
the gentleman guest of honor on the hostess's right. At small 
dinners, place cards are not necessary for there are few seats 
to be assigned after the guests of honor have taken their places. 

The forks are on the left of the plates, the knives and spoons 
on the right, each article being farther from the plate than the 
ones used after it. 

The ladies should be served first, beginning with the lady on 
the right of the host. All dishes should be handed to the left hand 
side. All wine, etc., sliould be poured from the right hand side. 

The custom of carving at the table is now discontinued. All 
carving is done in the kitchen. 

A dinner with many courses will be served in the following 
order : 



126 Thk Wife's Handbook 

1st Grapefruit (or something similar) 
2nd Soup 

3rd Olives, celery, etc., passed 
4th Fish, potatoes, etc. 
5th Mushrooms, (or something similar) 
6th Asparagus 
7th Meat with vegetables 
8th Frozen punch 
9th Fowl with salad 
10th Pudding 
11th Dessert and cakes 
12th Cheese with crackers 
13th Fruit, bonbons 
14th Coffee 
For such a dinner the wines would be served : 
1st course — a white wine 
2nd course — sherry 
Other courses — champagne 
All guests will rise when the hostess rises. The ladies will 
withdraw; the men may remain and smoke for a time. The men 
will later join the ladies in the reception room. 

After about an hour, guests will leave. On leaving, each 
guest will shake hands with the hostess and say "Good night, Mrs. 
White, this has been a most agreeable dinner" or something similar. 
It is not necessary to say anything similar to the host, nor is it ex- 
pected that the guest shake hands in farewell to any person except 
the hostess, the host, and other grown members of the immediate 
family. 

Special Points. The elbows should never be placed on the 
table. Nor should the hands be elsewhere than in the lap ; espe- 
cially they should not be engaged in twirling the spoons or draw- 
ing fancy figures in the table cloth. The napkin should not be 
tucked in the clothes ; it should be spread, half folded, in the lap. 
The spoon should be dipped into soup and moved away from 
the diner. Bouillon is stirred with a spoon and tasted, but it 
is drunk from a cup. The knife and fork are both left in the 
plate when passed for a second helping, or when the course is 
finished. Seeds of dates, plums, etc., are inconspicuously removed 
from the mouth with tlie left hand, and placed on the fruit plate. 



The Wife's Handbook 127 

DANCES 

It is not at all improper to use the telephone or a personal 
letter in inviting persons to a dance. If formal invitations are 
issued, the following is the form : 

Mr. and Mrs. John E. White 

request the pleasure of your company 

on Wednesday evening, March the twelfth 

at nine o'clock 

Dancing 1322 Park Avenue 

R. S. V. P. 

If the invitation is issued by a club, the form is similar, thus : 
The Cotillon Club 
request the pleasure of j^our company 
on Wednesday evening, March the twelfth 
at nine o'clock 
R. S. V. P. to 131 Broadway 

Mrs. John E. White, 
1222 Park Avenue 

The letters "R. S. V. P." mean "Answer, if you please". They 
are used where it is necessary to obtain a reply; in this case, a 
reply is necessary because preparation must be made to enter- 
tain the number who may be present. "R. S. V. P." is not gener- 
ally placed on dinner invitations because it is supposed that every- 
one knows the necessity of previous notification and will answer 
the invitation without request. Nor is it generally placed on invi- 
tations to receptions, because preparations are generally made to 
entertain as many as may desire to come. 

The reply to a dance invitation is of the following form : 

Mr. William N. Black 

accepts with pleasure the 

kind invitation of 

Mr. and Mrs. John E. White 

for Wednesday evening, March the twelfth 

at nine o'clock 

1222 Park Avenue 

or 

Mr. and Mrs. Frank V. Green 

or 

Miss Mary E. Brown 

regrets exceedingly that her absence from town 

renders her unable to accept the kind invitation of 

Mr. and Mrs. John E. White 

for Wednesday evening, IMarch the twelfth 

at nine o'clock 

1222 Park Avenue 



128 The Wife's Handbook 

On arriving, the lady goes to the ladies' dressing room to re- 
move her cloak and the gentleman goes to the gentlemen's dressing 
room for the same purpose. The gentleman then waits outside 
the ladies' dressing room until the lady appears at the door, when 
he escorts her to the dance hall. 

The reception committee takes position near the entrance 
to the dance hall, first the hostess ; or if a dancing club, the 
secretary of the club, and after him in order a patroness, another 
man, a patroness, etc. 

On reaching the dance hall, the lady first and then her escort 
meet the reception committee. If the reception committee has 
not taken position, the lady and her escort stroll around until the 
the committee has taken position, and then meet the committee. 

If dance cards are available, the escort will obtain two and 
write the names clearly at the top, on the inside. In writing his 
name for a dance, a gentleman should write his name clearly so 
that it can be read. Initials and signs are evidence of conceit 
and ill-breeding. 

The matter of asking for a dance is very simple. The gentle- 
man should say "Will you kindly give me a dance. Miss Brown", 
and he may say this Immediately after being introduced. Miss 
Brown should say "I should be pleased", and hand him her card; 
or she may say say "I am so sorry, but I have not one dance 
left", and hand him her card as proof, if she wishes him to under- 
stand specially that she is sorry, or she need not hand him her 
card In case she wishes to keep open certain dances or has already 
promised them elsewhere. 

After writing his name on a card, the gentleman should say 
"Thank you — I have No. — I shall see you then" and leave. He 
should not stay around and converse, unless he expects to get 
no more dances elsewhere, because another lady cannot wait too 
long for him to come and ask her for a dance. It is not polite to 
leave a lady alone; and sensible ladies will gather in groups of 
two or three (not more) so that the filling of cards may be facili- 
tated by allowing the gentlemen to leave. 

Under no circumstances, should a dance be "cut". The dance 
should never be given, if such is Intended. If the same gentleman 
has two dances, and the first is unsatisfactory to the lady, the 
second should also be danced regardless of the discomfort. If a 



The Wife's Handbook 129 

lady or a gentleman "cuts" a dance, it is considered merely an im- 
polite and crude manner of showing dislike and of showing that no 
further friendship is desired at any time. 

When the music starts for the dance, the gentleman should 
approach the lady and say "I think this is the dance you promised 
me, Miss Brown". 

When the dance is completed, the couple may stroll around 
the room until the next dance starts. When the music for the 
next dance commences, the gentleman should not wait for another 
one to come for his partner, but should say "Will you excuse me? 
I have an engagement. Where would you like to be taken", and 
and the lady should say "Please take me to Mrs. — ". On part- 
ing, the lady should say "That dance was very nice" and the 
gentleman should say "I thank you, it was very pleasant". If 
the lady has not her next dance engaged, the gentleman may ask 
for it, or on leaving mention this fact to her chaperone; but he 
should not delay at all to leave, if he has the next dance engaged. 
Nor should a lady ever fail to ask to be taken to her chaperone 
at the beginning of a neAV dance ; this is especially important, 
because otherwise the gentleman will be forced to leave her alone, 
as he must do to fill another engagement, and this will be embar- 
rassing to both. 

On leaving the dance, the couple should shake hands with 
at least two of the reception committee, and should say "I have 
had a very delightful evening" or words to that effect. 

If there are refreshments, the lady should be with her escort 
during that time. If refreshments are served during dancing, 
he should select certain numbered dances which will take place 
during this time. If it cannot be avoided, he will have to leave 
other partners in order to be with his own partner during refresh- 
ments. This should be explained to his other partner or partners, 
with whom he has the dance engaged. Such occurrences should be 
avoided. 

HOUSE GUESTS 

Invitations to a friend to visit you should always state the 
day when she is to come and the day she is to leave. For example, 
the invitation is generally by letter and it should state the reason 
for such invitation, the other guests if any, who are to be present, 
and should state precisely some words like these: "Cannot you 



130 The Wife's Handbook 

come to visit me from Thursday the twentieth until Saturday the 
twenty-ninth", or "for two week;, beginning Thursday the twen- 
tieth." 

When a guest leaves, she should be gently urged to stay longer, 
but she should not do so. If she does, she should not be invited 
again. A hostess has to make arrangements for a definite visit 
of her guests, and she does not expect this time to be prolonged, 
however much she may say so. 

After reaching home, the guest should write a personal letter 
of thanks to her hostess. 

Invitations to visit "first time you are in this vicinity" or 
"any time you get a chance", are mere polite phrases and mean 
nothing at all. Unless a definite date is given, no such invitation 
should be accepted. 

Guests should be friendly, but the}' are not expected to make 
themselves too much at home. 

On leaving, guests may give some tips to the servants, but 
this is generally unnecessary. 

TIPS 

However much they may be objectionable, it is a fact that tips 
are necessary in order to obtain the best service. Sometimes, the 
value of money thus spent is obtained in increased comfort. 
Ladies generall}' tip less; but they likewise get less service. 

A safe rule to follow at hotels or restaurants, is to tip the 
waiter ten per cent of the bill. If this is done, the waiter will be 
careful to give proper service. It shows that you know what is 
expected, and what to expect from him. If you wish especial 
service, a greater tip will hurry him, but this must be given before 
the service. He will still expect the ten per cent. This custom is 
unfortunate, but it is the custom. 

A Pullman porter should be given 25 cents for shining shoes 
and making up the berth. In the day time, 10 cents is the tip for 
brushing the clothes and for other care, but it is rarely given. 

Persons living in a hotel should tip the servants ten per cent of 
the total bill. This may be divided among the maids, porter and 
waiters, including the head waiter. 

On a steamship, 10% of what the same care would cost on land 
is about correct (omitting the cost of fare). For example, the 



The Wife's Handbook 131 

amount expected by each attendant who does as much work as a 
Pullman porter is likewise 25 cents per day. 

Many persons object very strenuously to giving tips. If 
such persons can obtain the service otherwise, it will be well; but 
servants can generally guess such intention by the manner of the 
person and the}'^ govern themselves accordingly. There is practi- 
cally no redress from the employers of the servants, because these 
employers quite often give the servants very little wages in addi- 
tion to their tips, and such tips are a recognized source of wages. 
Some hotels have even tried a no tipping scheme, but have aban- 
doned it. 

OTHER POINTS 

Children should be trained to keep quiet before older persons, 
and not to speak unless spoken to. 

Ladies should remove their hats at the theater, unless in boxes. 

Applause should be by clapping the hands, not by stamping 
with the feet or striking with a cane. 

A gentleman always offers a lady his right arm, in escorting 
her. 

A gentleman always walks on the street side of a sidewalk, 
unless the lady has his arm. 

The custom of helping a lady up a step is becoming obsolete. 

When riding horseback, the lady is generally on the left. In 
helping a lady on a horse, the gentleman places his open right 
hand about a step higher than the ground, and lifts her when she 
puts her foot in his hand. 

A gentleman lifts his hat on meeting a lady with whom he is 
acquainted ; he also lifts his hat when with a lady who bows to an 
acquaintance. Ladies or gentlemen speak to servants similarly. 
There is no rule as to who should speak first, but it is customary 
for the lady to first show some recognition. 

A lady precedes a gentleman in church, out of church, and in 
a crowded street unless it is evident that he should go first for 
greater convenience. 

Young ladies should not accept permanent presents from 
young gentlemen unless they are engaged. Permanent presents 
are such as may be returned after friendship ceases, such as jewel- 
ry, gloves, veils, fans. She may accept candy, fruit, flowers, books, 
etc. 



132 The Wife's Handbook 

In conversation, do not interrupt anyone in the act of saying 
something. There is no necessity, generally, of saying what you 
intended to say. As long as the conversation is being carried on, 
everything is satisfactory. If a person starts to relate some event, 
and there is interruption by some one else for reasons unavoidable, 
show proper attention at first opportunity by requesting that the 
person continue the story as before interruption. 

Observe the rules of etiquette in your own home ; they will then 
be simple and natural to you in the homes of your friends. 

For more detailed information, see Encyclopedia of Social Usage, Roberts, 
price $2.50. 



CHAPTER VIII 

ACCOUNTS 

General Remarks. Very few women have had any business 
education before marriage, and it is not convenient to acquire 
such an education after marriage. Consequently, few wives can 
understand the simplest rules of bookkeeping without great 
effort. Before marriage the few pitiful attempts of a girl to keep 
her accounts are considered amusing by her friends or her fiance. 
After marriage, the wife is at once placed in the position of dis- 
bursing member of the partnership, and her pitiful attempts cease 
to be amusing, and become tragic. 

After consulting business forms, and securing the aid of a 
bookkeeper, the author has devised a simple method of keeping 
accounts, household and personal. Enough blanks are placed in 
the book to give the wife experience in the use of this method; so 
that, if the method is satisfactory, it may be continued. A com- 
plete set for a year comprising the blanks as placed here in the 
book, will be sent upon receipt of 25 cents. 

There are many more complete forms, but the author has 
decided that they are too complicated. There is no necessity for 
more detailed records. 

NECESSITY FOR ACCOUNT KEEPING 

The great majority of women, and often their husbands, see 
no necessity for keeping accounts. As they say, the money is 
honestly spent, and what is the use of keeping a lot of red tape 
to show where it is going. This argument is very good, but I have 
never known a family who kept accounts at one time, and later 
stopped keeping same. Invariably, they have continued the 
practice ; and have often gone into greater detail, which seems 
to be unnecessary. 

The reasons for keeping accounts are: 

1st: Each day, the wife should know how much money she 
has spent during the month up to and including that day. 
The object is not to know this amount purely for the knowledge 
itself, but to compare the amount spent with the amount which is 
allowed her for the month up to and including that day. This is 
by far the most important reason for keeping accounts. Quite 



136 The Wife's Handbook 

often, in fact almost always, the wife is given a fixed amount or 
herself decides upon a fixed amount as her allowance to be spent 
during the month. Suppose it is understood that she can spend 
$40.00 during the month for food, children's clothes, and daily 
expenses, excepting her own and her husband's expenses. Then, 
on the night of the 15th of the month, the total expenses which 
she has incurred, cash and charged, should not be more than 
$20.00. If, on the night of the 15th, she has spent more than 
the $20.00 allowed, then she must spend less during the second 
half of the month. All of this is shown in the blank forms. 

2nd : At the end of each month, the wife should be able to tell 
her husband just how much the bills will be, and to whom they are 
due. If she does not keep accounts, she almost invariably forgets 
some bills, and the expenses are greater than expected. If the 
question of expense is of no importance, it would really be cheaper 
and more satisfactory to the husband, for the wife to employ a 
secretary and have her keep the accounts rather than not have 
them kept at all. But, if the wife must not exceed an allowance 
for house expenses, it is absolutely necessary that she know just 
what are her expenses. 

3rd: It is also necessary to keep some kind of check upon 
the grocer, butcher, etc. In these day of hurried effort to get 
money, it is sad but true that many grocers, butchers, and other 
merchants charge on the book more than is actually furnished. 
Few wives check this up, and none check it up unless they keep 
accounts of some sort. Likewise, it is not unusual for the mer- 
chant to enter the amount properly on one day, and then to in- 
crease the amount some time say a week later; consequently, it is 
not enough for the wife to see that the proper amount is charged 
for the day ; it is necessary to keep account of the total amount 
due to date. As many merchants add the total to date after each 
item is entered, this is very easily checked. 

Some wives even keep such elaborate accounts that they 
enter each amount, with its cost per pound, quart, etc. There 
appears to be no good purpose served by such extreme detailed 
system. A statement as to the cost per pound, quart, etc., will be 
of some value to the new housekeeper, but a little experience will 
show that this is mere useless work after the first few weeks. 



The Wife's Handbook 137 

HOUSEHOLD DUTIES 

Customs: It is the custom in this country for the wife to 
attend to all of the household duties. This comprises : 

Cooking meals 

Hiring servants 

Ordering groceries 

Buying children's clothes 

Care of all clothes 

Keeping house clean 

Care of yard and garden 

Keeping furniture in condition 
She need not actually attend to all of these duties herself ; if 
she has servants, they will relieve her of a great deal of this work. 
Too many servants are, however, as much trouble as no servants 
at all. 

To properly perform these duties, the wife should be provided 
with a certain allowance each month. The amount should be 
decided after husband and wife have discussed their financial con- 
dition. Quite often, the husband refuses to let his wife know any- 
thing about his finances, and onl}'^ tells her to run the house to suit 
herself. This is all right, if there is little question of expense, but 
where the income is very small, a policy like this results in con- 
tinual bickerings with her husband because of too great expense, 
or in too great stinting of the family in order to be sure that the 
expenses will not be heavier than is allowable. A husband should 
not force his wife to adopt such a policy. 

As for the husband who will not give his wife an allowance, 
there is very little commendatory to be said of him. Either he 
has no confidence in his wife's ability, which will soon be justified 
if he gives her no opportunity to develop, or he is selfish and wants 
her to come to him like a servant and explain every time she needs 
money. Eventually, a family of this kind will consist of a selfish, 
overbearing husband and a timid, discontented wife. 

In most cases, the husbands give their wives a fixed amount 
for all house expenses, including her own. This scheme is very 
good; but has the one disadvantage that the husband takes no 
interest in his wife's Avork, she has no object in telling him of good 
bargains she has made, and eventually she may acquire a tendency 
to cut down on the meal expenses in order to increase the savings 
for her oavti personal use. 



138 The Wife's Handbook 

Another scheme, which is also good, is to allow the wife a cer- 
tain amount for her own expenses, regardless of the amount of the 
house expenses. This scheme has the disadvantage that she has 
no direct inducement to decrease the house expenses. 

The following system of dividing income has been tried and 
recommended by all who have tried it. 

Fix a certain amount as the allowable expense for the month 
for food, clothing for the children, books, magazines, school books, 
laundry, theaters, servants, minor articles of furniture such as 
towels, sheets, crockery, coal, etc.; in fact, all running (daily or 
weekly) expenses. 

At the end of the month, add these expenses, the monthly ex- 
penses such as newspapers, rent, lights, water, etc. ; in fact all 
monthly expenses. 

Subtract the sum of these expenses from the monthly income 
and divide the remaining balance into three parts ; one third for 
the husband, one third for the wife, and one third to be placed in 
the bank for important expenses, such as life insurance, articles 
of furniture of considerable cost, etc. 

Let the husband and wife keep their money separately, and 
let each pay for own personal expenses. The wife should pur- 
chase necessary articles of clothing for the husband, but he should 
reimburse her for the money thus spent. 

This system places the burden of all household expenses on the 
wife. It is my opinion that this is as it should be. At first, the 
husband, who necessarily has business training, will have to help 
her with advice and show her how to keep the accounts, but event- 
ually she will be able to run the house without difficulty. If she 
has not the ability and cannot be taught, then the husband is in- 
deed unfortunate, for he has not the time to attend to these duties 
himself; and if he has to employ a housekeeper to supplement 
his wife's lack of intelligence, his expenses are much heavier than 
they should be. However, it will generally be cheaper for him to 
employ a housekeeper, because a witless wife will foolishly spend 
more money than a housekeeper will cost. 

VARIOUS METHODS OF SAVING 

At times, through this book, the cost prices of articles are 
named so that the wife may have a fair idea of what the cost 
should be in her own town. The large mail order houses, like 



The Wife's Handbook 139 

Sears, Roebuck & Co., Chicago, or Montgomery, Ward & Co., 
Chicago and Kansas City, send out catalogues showing prices on 
practically every household article. These catalogues cost noth- 
ing, and should be obtained. Just write to each of these firms re- 
questing a copy of their latest catalogue. They will gladly fur- 
nish same. 

Groceries : There have recently been enacted laws requiring 
exact measures of articles. The wife should measure the amounts, 
and notify the grocer if they are not as charged. The grocer 
will become angry ; but after one or two notices, he will improve. 
A particular source of trouble is the short weight on butter. 
This should be checked on scales. A scale weighing to 24 pounds 
costs less than $2.00, and it will more than pay for itself in two 
months. 

. Butcher: Very rarely does the butcher furnish full weight 
unless he suspects that the meat will be weighed. As the penalty is 
very heavy for short weight, he will improve at once if notified. 
If he does not do so, he should be reported to the proper author- 
ity, generally the Health Officer. 

Milkman: There is seldom trouble with the milk. Nearly 
everywhere there are inspection laws which are very strict. 
However, it will be advisable to send a sample of the milk about 
once a month to the Health Officer, who will examine it free of 
charge, and report if it is all right. This examination is partic- 
ularly necessar}"^ in a household where there are little children and 
babies. 

Food in Season: It will be noticed in the chapter on Food 
that the vegetables, and meats when possible, are included in the 
tables of meals at the times in which fresh vegetables can be ob- 
tained. This is rarely cheaper, for many canned vegetables can 
be bought about as cheaply as fresh vegetables. However, in all 
cities or country districts, there are certain fresh articles which 
can be bought more cheaply at certain seasons of the year than 
the canned article. At any rate, the fresh article is more healthy 
than the canned article, and should preferably be used. 

Clothing: Bargain sales are continually going on in the 
cities. Generally, these so-called "bargains" are really not 
cheaper than similar articles elsewhere ; but it is possible to really 
find times when clothing can be bought very cheaply at these 



140 The Wife's Handbook 

sales. A wife should carefully read the newspapers in order to 
pick out such bargains. As the object of such sales is to attract 
the purchaser and sell her something else, one should be partic- 
ularly careful to buy only such articles as are really bargains, and 
to buy these only when they are needed, or when it is advisable to 
buy now for future use. 

Receipts: No one has ever told me of an instance when a 
tradesman made an error in favor of the housekeeper. 
When he makes an error in his own favor, it is very hard to prove 
the error because the tradesman keeps books, and the housekeeper 
does not. When finally convinced that he has made an error, the 
tradesman is willing as a favor to correct the error, but never 
seems to feel that an apology or even more care in future is neces- 
sary. 

To check payments to tradesmen, there are three methods : 

1st: The daily account of money spent; this is the most valu- 
able because it shows when he was paid and shows that the amount 
on hand was decreased by the same amount. This is the best 
and only really important check. 

2nd: Old receipts. Receipts should always be signed by the 
tradesman as "Paid in full to date (or end of month)". Trades- 
men never do this unless forced to do so. Such a receipt is suffi- 
cient in case of dispute ; all old ones can be safely destroyed. If 
no such receipt is obtained, all old receipts should be kept for two 
years. They can most conveniently be kept, filed by alphabet, in 
a box letter file (cost 30 cents). 

3rd: Old checks, or check stubs, serve as aids to memory; 
they generally convince the tradesman, if he sees his own endorse- 
ment on the check. 

Kitchen Economies: Attention is invited to the chapter on 
cooking, where the comparative costs of various fuels are listed. 
The old method of cooking with coal or wood stoves is generally 
very expensive for households, as compared with oil in almost any 
locality and with gas, gasoline, or electricity in certain localities. 
It is a custom of our ancestors, which is hard to break, but event- 
ually all households will dispense with coal and wood for kitchen 
fires. 

Also, servants will work for less, or will do more useful work, 
in a household where coal and wood are not used; this is an 
economy. 



The Wife's Handbook 141 

Absurd Economies: A woman should use judgment in the 
emplo3^ment of her time. For instance, I knew an estimable lady 
who had been taught by her mother to make tapers in order to 
save matches. As matches cost about 1 cent per hundred, I 
estimate that this lady saved by steady work, almost half a cent 
an hour. As she paid her cook about 10 cents an hour, I think 
that she was wasting her time. A wife should see just what she 
can do that will save the most money for the time spent. 
Preserves are expensive, pickles cost money, cakes are not cheap; 
possibly she would save money if she made these things herself. 
On the other hand, clothes are expensive, and she may have special 
ability or training with the needle. If so, she should not make pre- 
serves and pickles ; she should make clothes, darn socks and stock- 
ings, do all her own sewing and hire a cook. She may even sell 
some of her own sewing ; fancywork is paid for at fancy prices. 
Some wives find that they have ability to write and sell articles 
for magazines or newspapers. If a wife can really make more 
money this way than she can by doing other work, she should 
do so ; but it must be remembered that it is not a question of 
her ability to write such articles, but a question of the selling 
value of the articles. If she wishes to indulge herself in writing 
them anyhow, this work should be done after all other household 
duties have been completed. 

Some wives take special pleasure in care of children. (All 
wives should take special pleasure in care of their own children.) 
As nurses are nearly as expensive as cooks, such a wife should 
have a cook and do the nursing herself. This is particularly 
advantageous for the child. 

EXPERIENCES OF OTHERS 

Financial Budgets of Many Good Housekeepers: It is es- 
pecially to be noticed that the mere keeping of accounts is of no 
value whatever ; a dead list of where the money was spent is use- 
less ; a live list showing how much money is to be spent for separate 
items during the month, and how much is left for this purpose 
each day, is what is needed. Studies of the expenses of good 
housekeepers in all walks of life have shown that, with rare ex- 
ceptions, the amounts spent for food, clothing, shelter, etc., are 
practically the same for incomes of the same amount, regardless 
of the population of the community or the occupation of the 



142 The Wife's Handbook 

breadwinner. In large cities, as compared with life on a farm, 
with same income, the food is not so healthful, the comfort of 
living is not so great, and the character of the companions is not 
so satisfactory ; but for the same income the proportional amounts 
for food, clothing, shelter, etc., are nearly the same. 

The following table will be useful to the wife in deciding what 
amounts should be set aside for different expenses ; these tables 
represent the average actual expenses of good housekeepers who 
lived within their incomes and saved a little money, with a family 
consisting of husband, wife and two young children. 



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S 1S 



144 The Wife's Handbook 

FORMS FOR ACCOUNTS 

The following forms are placed at end of this chapter: 
12 monthly sheets of Household Expenses 
12 monthly sheets of Daily Household Notes 
12 monthly sheets of Husband's Accounts 
12 monthly sheets of Personal (Wife's) Expenses 
12 pages for list of property 
These forms are simple and require very little work. A wife 
can quickly learn to keep them, and will find that the satisfaction 
of knowing how she stands far outweighs the little trouble in 
keeping accounts. About ten minutes each evening will be suf- 
ficient to make all necessary entries. Any husband can easily ex- 
plain the forms, but a few hints are given herewith to assist. 

HouseJiold Expenses and Notes: In each community certain 
amounts are spent or charged during the day, and certain ex- 
penses cannot be determined until the end of the month. Food, 
children's clothing, servants, and incidentals are daily or weekly 
expenses ; while heat, light, rent, and insurance are monthly ex- 
penses. The money for the monthly expenses can be kept by the 
husband or wife, but the money for the daily expenses should be 
given her at the beginning of the month. 

To determine this amount: Suppose that the monthly income 
is $125 per month. A study of the above table giving financial 
budgets of other good housewives shows that the wife should re- 
ceive on the first of each month $55 for daily and weekly ex- 
penses as follows : 

Food $33.00 

Clothing for children, about 3.50 

Medicine 2.50 

Church 3.50 

Servants 6.00 

Incidentals - 6.50 



Total $55.00 

Being allowed each month $55, she should on the first of each 
month fill in the cohnnn "Allowance to date" from the following 
table, or if not in this table, by multipl3ang the total allowed 
amount by the amount allowed to date for each dollar (in the 
column of $1.00). 



The Wife's Handbook 



145 



Total Allowances to Each Day 



Total 












for 


$1.00 


$10.00 


$30.00 


$50.00 


$70.00 


Month 












1 


.033 


.33 


1.00 


1.67 


2.33 


2 


.067 


.67 


2.00 


3.33 


4.67 


3 


.10 


1.00 


3.00 


5.00 


r.oo 


4 


.133 


1.33 


4.00 


6.67 


9.33 


5 


.167 


1.67 


5.00 


8.33 


11.67 


6 


.20 


2.00 


6.00 


10.00 


14.00 


7 


.233 


2.33 


7.00 


11.67 


16.33 


8 


.267 


2.67 


8.00 


13.33 


18.67 


9 


.30 


3.00 


9.00 


15.00 


21.00 


10 


.333 


3.33 


10.00 


16.67 


23.33 


11 


.367 


3.67 


11.00 


18.33 


25.67 


12 


.40 


4.00 


12.00 


20.00 


28.00 


13 


.433 


4.33 


13.00 


21.67 


30.33 


14 


.467 


4.67 


14.00 


23.33 


32.67 


15 


.50 


5.00 


15.00 


25.00 


35.00 


16 


.533 


5.33 


16.00 


26.67 


37.33 


17 


.567 


5.67 


17.00 


28.33 


39.67 


18 


.60 


6.00 


18.00 


30.00 


42.00 


19 


.633 


6.33 


19.00 


31.67 


44.33 


20 


.667 


6.67 


20.00 


33.33 


46.67 


21 


.70 


7.00 


21.00 


35.00 


49.00 


22 


.733 


7.33 


22.00 


36.67 


51.33 


23 


.767 


7.67 


23.00 


38.33 


53.67 


21 


.80 


8.00 


24.00 


40.00 


56.00 


25 


.833 


8.33 


25.00 


41.67 


58.33 


26 


.867 


8.67 


26.00 


43.33 


60.67 


27 


.90 


9.00 


27.00 


45.00 


63.00 


28 


.933 


9.33 


28.00 


46.67 


65.33 


29 


.967 


9.67 


29.00 


48.33 


67.67 


30 


1.00 


10.00 


30.00 


50.00 


70.00 


31 


1.00 


10.00 


30.00 


50.00 


70.00 



In the daily household notes should be entered the amounts 
of cash paid out and for what purpose, occasionally the prices 
paid for certain articles, reports to the Health authorities of 
the milkman, butcher, etc., and near the beginning of the month 
the dates of payment of monthl}'^ bills of preceding month. 

Settlement can be made about the fourth of each month 
(sooner, if the monthly bills have all been received). The hus- 
band should then give the wife checks or cash to pay these last 
month's bills, and the monthly savings can then be divided as 
shown in form. 



146 The Wife's Handbook 

Husband's Accounts and Personal Expenses need not be kept 
at all, except for general information and satisfaction; they are 
not necessary for efficiency. However, they are generally kept. 

The husband need not give the wife extra money in advance 
for the small cash amounts she pays for him. It is usual for 
her to place it on the form or to write dealer, article, and amount 
on a little slip of paper, place it with her cash as though it 
were actually cash, and then get the cash from him at the end of 
the month or earlier if convenient. 

The property form is to be used only once each month, on 
the first. Many wives do not know how many spoons, forks, plates, 
etc., they have. A servant very soon learns this, and all servants 
are not too honest to take away with them a few articles from 
time to time. It is customary to arrange the items alphabetically, 
and make a separate entry for each different set of articles, even if 
of the same name. In the "Notes" are entered where the articles 
can be found. 

Thus, the entry for the tea spoons would be 
Spoons, Tea 
Silver, K. S. N. 12 Trunk 12 

Silver, K. S. 10 S 8, Kn 2 

Plated 9 Kn 9 





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Clear at end of month 

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Cash 


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c 


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month 

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n 
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o 


c 

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n 

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o 

CO 


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q 


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o 

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o 

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f 


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1 
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o 

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— 
































































































































c 




- 


cn 


m 


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s 

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Clear at end of last 

month 

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i 

c 
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s 


tn 

C 

i 

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e 
C 

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o 
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tc 

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CHAPTER IX 

MARRIED SEXUAL LIFE 

General Ignorance: There is more ignorance on this vital 
condition of married life than is generally imagined. If a man 
from Mars casually walked in to the home of a newly married 
couple and asked questions about the most sacred state of mar- 
ried life, he would learn that the groom knew almost nothing of 
the laws of nature as regards sex, and that the bride was entirely 
ignorant of the laws of nature and of the facts concerning the 
action of her oAvn reproductive organs. 

Male: At the beginning of married life, the husband must be 
the teacher. He must be kind, gentle, and aifectionate. Genr 
erally, he knows about the act of sexual intercourse. Cases are 
known where the husband is ignorant of his part of the act, but 
these cases are very rare. He may never have had sexual inter- 
course, but the discussion of sexual subjects is not secret among 
men, and he could hardly fail to have learned a great deal. The 
male sexual organs are exposed to view, and the habits of the 
male are such that no mystery has surrounded his productive 
organs. He handles them every day. In youth he goes in swim- 
ming, entirely naked, with six or a dozen other youths. If he 
attempts to be modest, he is ridiculed. In school and college, the 
rooms are common ; and nakedness in the boarding house, the gym- 
nasium and the shower bath, is a matter for no comment. After 
maturity, sexual matters are discussed openly among unmarried 
men. Often visits are paid to women of bad character, for im- 
moral purposes, or purely to satisfy curiosity as to the female 
sex. So it may be safely decided that the young husband is fully 
acquainted with the reproductive organs of both man and woman. 
Female: On the contrary, tjie wife generally knows very 
little. It is true that there is a certain amount of discussion 
among women of the lower classes, but even this is vague and 
indefinite. No single woman is willing to acknowledge too thor- 
ough acquaintance with such matters for fear that this may 
create the impression of actual experience, which would probably 
be correct. The single man, on the contrary, even if continent, 
desires among men to create the impression of being immoral, 
for it does not detract from his prestige, and often adds to it. 



150 The Wife's Handbook 

Married women likewise avoid the discussion of such subjects; 
it is considered improper and vulgar. Little girls never undress 
and go naked before each other ; they are taught otherwise. They 
never handle their sexual organs. At school and college, con- 
ditions are entirely different from that among boys. Girls rarely 
discuss such matters ; there is practically no nakedness. It is 
safe to say that girl roommates seldom if ever see each other 
completelj' undressed. After maturity, sexual matters are not 
discused among unmarried girls ; this is considered vulgar . 

Before marriage, the girl's mother, if living, tries to tell her 
as much as she knows about sexual relations ; but this informa- 
tion is meagre and generally erroneous, being based on similar 
misinformation from an ancestor, and on experiences not 
thoroughly understood. So it may be safely be decided that the 
young wife is only vaguely aware of the actions of her own re- 
productive organs and has practically no knowledge of those 
of her husband. 

MARRIAGE RELATION 

Reproductive Organs: It is useless to describe the male or- 
gans of reproduction. The semen is composed of granules from 
the testicles, (becoming spermatazoa in the seminal vesicles) and 
an unexplained but seemingly necessary secretion from the pros- 
tate gland. The spermatazoa are the living germs in the semen. 
They are shaped like a worm with a large head, the body form- 
ing their means of locomotion. They travel always straight 
forward, at the rate of about an inch an hour. They thrive in 
a warm fluid, but are killed by water nearly boiling, say 180° F., 
sudden cold, prussic acid, strychnine, permanganate of potash, 
and alcohol. The male organs of a grown man are generally 
completely developed, and if their effectiveness is marred in 
any way, it is not evident without examination. The fact 
that the semen is produced in the regular way in an average 
or unusual quantity is not proof that it is of effective quality; 
microscopic examination of such semen in many cases has shown 
that there were no spermatazoa, and consequently reproduction 
was impossible. This accounts for so-called barreness of many 
wives, which is really impotence of the husband who is seemingly 
not at all so. Contact with the female under proper conditions 
will cause an erection in the normal male. As this erection is 



The Wife's Handbook 151 

all that is necessary for copulation, the normal male easily per- 
forms his share of the act. 

The female organs of reproduction are not completely under- 
stood, but such understanding is not necessary. Briefly, the 
female ovaries correspond to the male testicles ; the ova from the 
ovaries correspond to the seminal granules from the testicles and 
the Graafian vesicles assist to develop these ova by action similar 
to that of the seminal vesicles in the male. However, while the 
male has only one center of excitation, the female has three, the 
vagina, the clitoris, and the nipples of the breast. The ova of 
the female must be fertilized by the spermatazoa from the male 
in order to produce offspring. This is described later. The 
female organs are not generally well developed at marriage, the 
clitoris being thin and narrow, and the walls of the vagina being 
pale and sickly looking. The ovaries are generally fully de- 
veloped. And except during pregnancy and nursing, one ovum 
(sometimes two or three) are developed and pass out into the 
womb. Erection of the female is difficult to obtain at first. It 
is by no means spontaneous as in the case of the male. 

Judgment and Consideration Necessary: As stated, the male 
is experienced in practice or in knowledge, and he generally has 
to make all of the advances. By nature, also, the male is aggres- 
sive and the female quiescent. Likewise the training of the two 
is to this effect. So much is this true with the female that many 
women think it is immoral to show any desire for intercourse with 
their husbands even after several years of married life. This is 
all wrong, as will be explained later. 

The husband experiences no difficulty in obtaining an erection. 
Through manly aggressiveness, it is natural ; likewise it is neces- 
sary for further procedure in the act of sexual intercourse. 
Erection on the part of the wife is not necessary for intercourse, 
but it is advisable if the act is not to be really distasteful. As 
the wife is inexperienced, the husband must employ caresses, as are 
pleasant between lovers but are often omitted as unnecessary after 
marriage. The husband's efforts to arouse the passion of his wife 
should be more or less prolonged. As one author has stated: 
"The husband should actually seduce his Avife." Of course, this 
is not a necessit3\ The wife will permit intercourse because she 
feels it to be a duty, but her love for her husband is increased 



152 The Wife's Handbook 

or decreased in accordance with the effectiveness with which he 
arouses her desires for intercourse. No normal husband need fear 
that he will too greatly arouse the passions of his wife. 

The male being the aggressor, it is necessary that he proceed 
at least the first time with delicacy and consideration. The 
feminine canal is partly closed with a thin membrane, called a 
hymen, and it is often necessary that this be stretched oi ruptured 
before complete intercourse can take place. As the rupture of 
this membrane is attended with pain, the wife looks forward 
with dread to the first act of intercourse. Extreme lack of con- 
sideration causes nervous shock, which in extremely sensitive 
women may result in real sickness. Quite often, the hymen is not 
naturally grown, or it has been ruptured by a fall or accident, 
and sometimes the male organ can enter without rupture. The 
absence of a hymen is not proof of lack of virginity, though men 
generally think so. Artificial ones have even been been made. 

Assuming that the husband uses every proper means to make 
intercourse a pleasure to his wife, it still remains a fact that 
many women are unwilling or unable to express any satisfaction 
in it. It is safely estimated by those who know that about 15 
per cent of wives derive no satisfaction from intercourse. It is 
almost impossible for such a woman to retain the love of her 
husband and to be happy in her marriage. 

This brings up all the question of the marriage relation. It 
is a broad subject and will be discussed only briefly. It may be 
clearly stated that no marriage between young people will be 
happy without proper sexual relations. The two may marry 
without any desire or intention of having children ; they may 
even before marriage have no passionate tendencies toward inter- 
course, yet no man or woman will marry one of the opposite sex 
if it is known that her or his sexual organs are impotent. Too 
many wives do not realize the importance, the necessity to their 
happiness of proper intercourse with their husbands. Many wives 
come to me and complain that their husbands do not care for them, 
that they care for the company of other women, often for immoral 
purposes. Yet these same women are very much shocked when I 
tell them plainly that it is generally their own fault, that they 
are like a dead weight in the most evident expression of their 
love, and that their previous training is altogether wrong in de- 



The Wife's Handbook 153 

daring such expression to be immodest. The love of a husband 
cannot be retained by beauty in form of dress, by good cook- 
ing, or by multitudinous evidence of care and solicitude, if the 
mainspring of such love be missing. 

The above attitude of the wife is often due to her intentionally 
failing to perform her part in the vain hope that by so doing she 
can avoid conception, and the consequent pains of child birth, 
with the following worries and care in bringing up the child. 
There is practically nothing in this idea. It is a known fact, 
there are no doubts whatever, that concurrence of the wife is 
not at all necessary to conception. Women have conceived while 
asleep, hypnotized, unconscious, and under drugs during inter- 
course. The spermatazoa from thoroughbred studs of great value 
have been used to impregnate four to eight mares with one emis- 
sion from the stud, and the seminal fluid has even been shipped 
to a distance for that purpose. Inanimation of the female does 
not prevent conception; it should be avoided, as it only causes 
unhappiness to both parties. Further, any such inanimation by 
the wife causes congestion and sickness of the female generative 
organs. 

Husbands often can, by care and judgment, prevent such 
errors in their wives. Many husbands have asked me for advice, 
have told me that their wives are cold, that they feel that 
they are imposing upon their wives. My advice has invariably 
been to the effect that their wives are acting in accordance with 
the training of 20 or more years of ignorance and modesty, and 
that the husbands must train them to obey now the natural in- 
stincts. 

PHYSIOLOGY OF CONCEPTION 

During the act of copulation, the semen from the male is 
spurted into the vagina of the female. This semen contains the 
spermatazoa, and these little germs have such life and power of 
locomotion (one inch per hour) that they spread themselves 
through the whole of the interior of the feminine generative organs. 
They have been found alive throughout the entire generative tract, 
and some say even alive on the surface of the ovaries some days 
after intercourse, though this is doubted. They may live six 
or seven days after emission. 



154 The Wife's Handbook 

Fertilization: In order to produce conception, one of these 
spermatazoa must fertilize an ovum in the proper condition for 
fertilization. The ovum is developed during menstruation, and 
possibly for a certain number of days after menstruation. The 
average duration of menstruation is four days, though it may 
habitually last seven days and not be abnormal. Fertilization 
must take place during or shortly after menstruation because 
it is then and onl}"^ then that the ovum is in condition for fer- 
tilization. 

The exact time and place of fertilization are not clearly under- 
stood, and physicians do not agree. The best authority is of 
the opinion that fertilization can only take place in the womb or 
just at the edge of the Fallopian tubes which form the passage 
of the ova from the Graafian vesicles to the womb. The ovum 
does not enter the Fallopian tubes until menstruation has ceased, 
and it is not properly opened for impregnation until it enters 
these tubes. The ovum is very small, about 1/120 of an inch in 
diameter, but its passage through the Fallopian tubes is indicated 
by obvious signs, more or less acute. Generally about two (some- 
times as late as ten) da3^s after menstruation, there is a sensation 
of weight and uneasiness in the Fallopian tubes, across the ab- 
domen on a line with the lower edge of the hip bones. This marks 
the passage of the ova, and some females can really feel a kind 
of drawing on the tube as it forces the ova along . 

When the ovum reaches the womb, it is kept there by a kind 
of membrane for several days, and it is then that fertilization 
generally takes place. In about five days it dies, passes out of 
the womb, and is discharged. This can also be determined. The 
first indication is an increased flow of watery fluid from the vagina, 
sometimes pink, but generally colorless and like the white of an 
egg. After a few hours, or sometimes a day or two, there is a 
slight contraction and pain in the womb, with a feeling of weight 
and bearing down, followed by the escape of a small grayish clot, 
somewhat firm and elastic. This clot is opaque and about the size 
of a pea ; it contains the membrane and ova. 

The Jewish law requires that no sexual connection take place 
during menstruation or for seven days tlicreafter. As the Jews 
generally obey their laws, it is evident that fertilization can take 
place seven days after, or possibly for two days before menstrua- 



The Wife's Handbook 155 

tion. Some eight or ten doubtful cases have been reported of 
conception 20 days after menstruation. 

The popular idea among women that menstruation after sexual 
connection shows no conception is slightly in error. Menstrua- 
tion several days after sexual connection is probable evidence of 
no conception. A second menstruation after sexual connection 
is more positive proof of no conception; but not final, as some 
few women menstruate during pregnancy. That these facts are 
understood by the lawmakers is evident. The average time for 
delivery after ceasing of the last menstruation flow is 278 days. 
Yet we find that in France a child is legitimate if born 300 days 
after death of its father ; in Prussia, 302 days ; in this country, 
practically the same. 

It must not be supposed that fertilization will take place every 
time there is intercourse in the time limits as stated above. The 
contrary is the actual case. The conditions must be exactly suit- 
able, and the meeting of spermatazoa must take place in exactly 
the right way. As the ovum is not always in just the right posi- 
tion, and as the spermatazoa always proceed straight forward, and 
never turn back, it is to a certain extent a matter of luck if 
fertilization does take place. Likewise, even if both husband and 
wife are anxious to produce offspring, their efforts are not often 
successful in the first months of marriage. The mouth of the 
womb is very narrow, or the female organs may be undeveloped 
and do not acquire their full power for several months. Not 
often are children conceived within three months after marriage, 
and this is greatly due to lack of development in the wife. In 556 
cases investigated, the most frequent epoch of first impregnation 
was found to be between ten and fifteen months after marriage. 

Avoidance of Conception: There is a United States law 
against giving information to aid in preventing conception. This 
law is really injurious in its results, because it is responsible for 
a lot of female troubles and is of no real benefit. Every woman 
has inherited some foolish methods for avoidance, and she tells 
her daughter, with results injurious to her daughter, resulting in 
the so-called mysterious female troubles, which are really nervous 
affections or actual injuries of the walls of the womb or vagina 
caused by improper intercourse or vain attempts to prevent con- 
ception. 



156 Thu Wife's Handbook 

The arguments in favor of this law are : 

1. "It promotes increase of children". 

This may be true among the poorer classes, but it is not true 
among the richer classes because so many of them try all kinds 
of preventive schemes with injury and final impotence. In other 
words, this law possibly results in increase of the least valuable 
children. 

2. "It is according to the teaching of the Bible." I have 
never been able to find that this is true. 

The arguments against the law are clearly stated by the Critic 
and Guide (a medical journal) Mt. Morris Park, New York, which 
is trying to have it repealed : 

1. Families would be happier if they could regulate the num- 
ber of their offspring. 

2. Young people are restrained from marrying from fear of 
many children. 

3. Thousands of young men, because unmarried, have ruined 
themselves by contracting venereal diseases. 

4. Women often become invalided by too frequent child- 
bearing. 

5. Women often become incurable invalids as result of im- 
proper attempts at prevention. 

6. Many men often injure themselves likewise as result of 
improper attempts at prevention. 

7. Many women kill themselves by abortions. 

8. Children do not receive proper care, because there are 
often too many in family. 

9. Children are often physically and mentally weak because 
not desired by their mother. 

10. Children often should not be born at all because of the 
inheritable weaknesses of their parents. 

11. Human beings are not animals; they should have the 
right to regulate their own offspring. 

12. The law is due to mistaken prudery; it results in much 
misery, with no compensating good. 

Although this law is not known by many people, it is followed 
by reputable physicians, who are among the few men in this 
country who obey a law because it is a law. As long as the ma- 
jority of the people believe that many weaklings are better than 



The Wife's Handbook 157 

fewer strong persons ; that is, as long as quantity of population 
is preferred to quality, this law will work harm. It will not be 
repealed until the people force their Congress to repeal it. It is 
true that disreputable physicians will freely furnish so-called 
schemes for prevention; but these schemes are injurious. These 
injurious methods are many, and they are enumerated below solely 
to show Avhat they are, their effects, and to prevent unwise women 
from making use of them. If a physician prescribes any of these 
methods, it is a certainty that he is not reliable (very few know 
the only proper method), and his advice should not be taken, as 
it will surely result in the injuries indicated. 

Premature withdrawal is bad for the man, being little worse 
than masturbation ; the semen acquires a habit of continual dis- 
charge and wasting away; it finally results in impotence, or an 
unfaithful husband who goes elsewhere for results not so dis- 
tasteful and unnatural. It is also bad for the Avoman, causing 
congestion and nervous troubles. Finally, it is still possible to 
have conception, as the spermatazoa are very active and some- 
times reach the womb, after all. 

Condoms have about the same effect on the man as masturba- 
tion, except possibly the nervous injury is a little diminished. 
Again we find the husband is disgusted and becomes unfaithful. 
The effect of condoms on the woman is the same as premature 
withdrawal. Condoms often break, quite often with results in- 
effective as regards avoidance of conception. 

Pessaries (stoppers), sponges, etc., do not catch all of the 
spermatazoa, of which there are millions. Such intercourse is 
abnormal, and utterly useless as a preventative. 

Hot water injures the lining of the vagina and womb; likewise 
the spermatazoa are in the folds of the vagina or womb and are 
never all destroyed. 

Acids such as permanganate of potash, alcohol, or boracic 
acid, injure the lining of the vagina and womb much more than 
hot water; with results not effective as regards prevention. 

It is a sad commentary on our civilization that a family can- 
not decide as to its offspring. The above methods injure some- 
times the husband, invariably the wife, and often the child — for 
sooner or latcs conception does take place, and the unborn child 
is nourished in a weakened womb. There are dangers to the 



158 The Wife's Handbook 

mother in this condition, for flooding and other disorders of child- 
birth are often traced directly to so-called methods of prevention. 
One of my friends decided that the best scheme was to have the 
selected number of children; and then let herself be injured, there- 
by preventing conception. This did not work, as conception was 
finally not prevented, and she had a very difficult time because 
of the self-inflicted injuries. 

Abortion: After the child is conceived, the fear of pain, 
danger, and trouble often leads the wife to take steps to produce 
an abortion. Quacks flourish and grow rich on such wives. Many 
socalled harmless remedies for that purpose may be seen ad- 
vertised in thin disguise. They are never harmless. Their effec- 
tiveness depends upon a disarrangement of the feminine organs by 
instruments or by violent retching or such as would be produced by 
a sudden fall from a great height. Invariably, they injure the 
woman, and in many cases produce permanent malformation, and 
even death. Penalty for such practice is very severe to the prac- 
titioner, and consequently no honorable physician will indulge in 
such practices. I have no intention of preaching a sermon, but I 
advise a wife not to attempt to rid herself in an unnatural manner 
of a conceived child. The idea that childbirth is very dangerous, 
is erroneous. It is painful, but seldom fatal ; in fact, with proper 
care, such a result need never be expected. If a woman is healthy, 
she need not fear childbirth. There are many feminine complaints, 
some imaginary, some real. The real complaints are caused 
generally by unnatural practices either during intercourse or after 
conception, or by disease innocently transmitted by the man him- 
self. Excepting these two causes, the health of women is so excel- 
lent that it is evident that the Almighty never intended that they 
should worry men and themselves with mysterious feminine 
troubles. 

PRE-DETERMINATION OF SEX 

This matter is not definitely settled, but enough is known to be 
of value. The greater part of the theories on this subject are 
worthless. For example, many believe that the absence of one 
testicle or one ovary will insure either all boys or all girls, as the 
case may be ; but this has been disproA'en because men with only one 
testicle and women with only one ovary have produced both boys 
and girls. Others believe that by lying on one side or the other 



The Wife's Handbook 159 

during intercourse, the sex of offspring may be influenced ; but this 
is also absurd. It is found that there are certain rules which 
are at least fairly effective. Scientific explanation is made for 
the results attained, but the explanations are not satisfactory. 

Rules: The following rules will generally insure the desired 
sex in the offspring: 

To obtain a girl, have intercourse within two days before or 
after menstruation. Also, the mother should acquire vigor by 
strengthening food, avoidance of fatigue, etc. ; while the man 
should do just the opposite. 

To obtain a boy, have intercourse six days or more after 
menstruation. Also, the father should acquire vigor by strength- 
ening food, rest, etc. ; while the woman should be tired and ex- 
hausted. 

Conditions will vary with different people. For example, with 
some women, avoidance of intercourse until ten days after men- 
struation will result in no children ever. However, in general, the 
above rules hold good. Certain facts prove this; the children of 
farmers are generally boys, because the fathers are generally 
strong and vigorous while the mothers are weak and tired with 
much work ; in cities, the majority of the children are girls, because 
the fathers have little physical strength and the mothers are strong 
and vigorous as the result of no fatiguing work; the children of 
laborers are generally girls, because the fathers are tired and the 
mothers are not overworked. Physicians prescribe certain foods, 
as a result of experience, but investigation shows that the only 
value of such food lies in its weakening influence on the mothers if 
boys are wanted and the reverse, if girls are wanted. 

BARRENNESS 

Causes in Male: The following are stated to be causes of 
impotence or barrenness in the male : Physical Defects, Self Abuse, 
Nightly Emissions, Over Indulgence, Venereal Disease. Some of 
these really produce impotence, but in the majority of cases, the 
prevalent ideas are much exaggerated. 

As nine cases out of ten of barrenness in marriage are due to 
impotence of the husband, all young men should be examined 
before marriage to see if they possess the vital germ. If they 
do not, they have no right to marr}^, and condemn their wife to 



160 The Wife's Handbook 

childless existence. Any reputable doctor can examine the semen. 
One or two drops placed in proper solution under a micrscope 
will settle the question. If not impotent, the microscope will at 
once disclose many little spermatazoa running around vigorously. 
The germ is very small and looks very much like a tadpole with its 
large head and threadlike body. 

Physical Defects: The semen of the male comes from the 
testicles, via the seminal vesicles and the prostate gland. While 
it may be possible that the last two actually furnish necessary 
ingredients of the vital semen, there is no doubt that the testicles 
furnish such necessary ingredients. Removal of the testicles is 
sure to cause barrenness; disease of the testicles will probably 
cause it. It is a fact not generally understood that men without 
testicles can have intercourse in a seemingly normal way, and dis- 
charge semen of form and color practically indistinguishable from 
the vital semen, yet such discharge lacks the vital germ. 

Few cases of barrenness are due to normal physical disability. 
There are such cases however. Testicles may be lacking at birth ; 
they may have been injured, or even removed because of injury. 
Often their effectiveness is destroyed during an attack of "mumps", 
but this seldom occurs in both testicles. The testicles are unus- 
ually well protected by nature, and injuries or "mumps" very 
rarely do real damage. 

Self Abuse is loudly proclaimed as a cause of impotence. 
Many surgeons and ministers make positive assertions to this 
effect. The facts do not altogether bear out their statements. 
Self abuse is bad, very bad, for the boy or man, both morally and 
physically, but the greatest danger from self abuse lies in its 
convenience and in the consequent repeated indulgence of it. Al- 
though generally asserted to the contrary, there are not many 
boys or men who indulge in this habit ; and even where it has been 
done, the indulgence has only lasted during the more active sex- 
ual period from 15 to 25 years of age. There seem to be few if 
any well-authenticated cases of impotence from self abuse, but 
there are many well-authenticated cases where impotence was not 
caused by self abuse. Those who are guilty of self abuse are 
naturally a little weak in mind and body. No self-respecting male 
will be guilty of such practice, and the mental and physical Avcak- 
ness so often pointed out as the result of self abuse is really in the 



The Wife's Handbook 161 

beginning the cause of such self abuse. If such a weak individual 
be married to a similarly weak wife between 15 and 25 years of 
age, there is practically no doubt that their lack of self-control 
would lead them to practices during their first year of married 
life which, except for a serious physical nervousness, would have 
all the effects of self abuse. 

Nightly Emissions : They are practically harmless, yet they 
are very widely advertised by all quacks as an unfailing cause of 
impotence. Quacks are perfectly sure that ignorant youths will be 
worried by this most natural condition, and will come for relief. 
If the truth were fully known by all young men, not one would be 
more alarmed by nightly emissions than is a young girl by her 
menstruations. Naturally, too many such nightly emissions are 
physically weakening; but any young man so alarmed need only 
consider if he would be alarmed if the same number of times had 
been spent with a female. If the number is still alarming, he 
should quit sleeping on his back, and should exercise very stren- 
uously every day. In the extreme case, it may be noticed that, 
when straining during defecation, a kind of thick liquid exudes 
from the penis. This is not the vital semen, but only a secretion 
from the prostate gland, and its presence is no sign whatever of 
present or future impotence. The natural cure is marriage. 

Over Indulgence in liquors or in sexual intercourse may some- 
times cause impotence ; but such cases are extremely rare. Over 
indulgence in intoxicating liquors may cause a weakening and 
breakdown of the whole system, and the sexual organs will be 
wrecked temporarily or permanently along with the others. Sex- 
ual weakness is made more evident in such cases, because a chronic 
alcoholic will consider his health fairly good after his digestion 
has refused to work, after his nerves are gone, his blood thin, his 
heart weak, his muscles flabby, but will be wildly alarmed if his 
sexual organs refuse to perform their functions. As a matter of 
fact, these organs are the last to weaken, and will very quickly 
become normal if the male will give them a chance. In cases 
of sexual over-indulgence, if a man's sexual organs are abused, 
overworked, maltreated, they refuse to work; but if treated 
properly before being utterly ruined, and it takes a great deal 
to ruin them, they will promptly resume their normal function. 
As sexual intercourse twice a week is enough for a normal man 



162 The Wife's Handbook 

over 25, and once a week for one over 35, it is easy for a man to 
judge as to his over-indulgence, and mend his habits accordingly. 

Venereal Disease is the primary cause of impotence in the male. 
Generally, he will not acknowledge it, and will preferably admit 
over-indulgence, nightl}'^ emissions, or even physical disability; 
but the fact remains that nearly all cases of impotence in the 
male are caused by gonorrhoeal infection. Syphilis does not cause 
impotence. It would be very fortunate for the human race if it 
did. Gonorrhoea does not at once, or generally, cause impotence 
— but impotence is itself relatively rare, and cases of gonorrhoea 
are not uncommon. If a man contracts gonorrhoea, he is fortun- 
ate if it does not affect the prostate gland. But if the prostate 
gland is affected, the disease may remain for one or more years. 
In manj' such cases, the germ travels along the tube leading to the 
testicle, causes swelling of the testicle and much pain, with out- 
ward symptoms exactly like that of "mumps". When the swelling 
has ceased, it is found that in 60% of the cases, this tube is 
stopped and no vital semen can leave that testicle. If both 
testicles are thus swollen, it is a case of double epididymitis, and 
impotence may result. 

Causes in Female: The following are stated to be causes of 
sterility or barrenness in the female: Physical Inability, Self 
Abuse, Unnatural Intercourse, Venereal Disease. In general, it 
may be stated that as in the male, the prevalent ideas of the causes 
of barrenness are much exaggerated. 

It seems useless to advise a young woman to be examined for 
barrenness before she is married. There is no examination as 
positive in its results as the search for live spermatazoa in the 
male semen. Also, women generally will not be so examined. 

Physical Inability: Such defects are more often a cause of 
barrenness in the female than in the male. The ovaries of the 
female may be missing, or may not properly perform their func- 
tions ; but the most common defect is that the entrance to the 
womb is so small as not to easily admit the semen. This physical 
defect is very rarely found. If a surgical examination shows the 
organs to be normal, then, in view of the very few known cases of 
sterility due to physical defects, it may generally be decided that 
the cause of such sterility is to be sought elsewhere. 



The Wife's Handbook 163 

Self Abuse has the same effect on the female as on the male. 
It is weakening mentally and physically, is indulged in only by 
those who are already weak mentally and physically, but does not 
often cause absolute impotence. 

Unnatural Intercourse causes congestion of the organs of the 
female. Quite often, this congestion causes disarrangement of 
the organs, swelling, etc. ; all because the natural intercourse is 
prevented or even delayed. When the woman learns fully that such 
schemes are useless in results, and only productive of physical dis- 
comfort and sickness, she will cease being so foolish. As pre- 
viously stated, about 60 per cent of woman's nervous troubles, 
especially insomnia, are due to sexual weakness, and unnatural 
intercourse is the worst cause of this nervous weakness. 

Venereal Disease in the woman, as in the man, is generally 
the cause of her sterility. Syphilis is not a cause of sterility. 
Its effects are frightful; but very rarely does it cause sterility, 
and then only after many years. Gonorrhoea is the one disease 
to fear. In a man, it is really not productive of much discomfort, 
but the germs remain for many months after all discomfort has 
ceased, though all germs may eventually be destroyed. In 
a woman, gonorrhoeal infection is a disaster unless treated 
very quickly. The germs get in the folds of the vagina, 
and it is difficult to get rid of them all. Slowly but surely, the 
germs during childbirth or monthly sickness, find their way into 
the womb, the Fallopian tube, and the ovaries. Eventually, bar- 
renness may result. At any rate, disease remains, and it is not 
inaccurate to state that 60 per cent of the mysterious female 
diseases which are a matter of pride to silly women and despair 
to men, are caused by some gonorrhoeal infection or remotely 
inherited weakness proceeding from such infection; the other 40 
per cent are due to unnatural intercourse or unnatural practices 
to prevent conception. None are due to constitutional female 
weaknesses. 

Conclusion 

If both man and wife are normal and healthy before marriage, 
if they follow natural laws, use judgment, and endeavor to pro- 
mote harmony and the happiness of each other, their married 
sexual life will be a pleasant one ; and this means that their mar- 
ried life will be a pleasant one, for the sexual life is the controlling 



164 The Wife's Handbook 

factor for happiness in marriage. Failure to follow the common 
sense rules above described, will lead to unhappiness, to hospitals, 
and to divorce courts. 

For more detailed information, read 

The origin of Life— HoUick, price $2.75. 

Woman— Tolway— price $3.00. 

Sexual Life of Our Times— Bloch— price $5.00. 

Creative and Sexual Science — Fowler — $2.00. 



CHAPTER X 

PREGNANCY AND CHILDBIRTH 

General Remarks : Nearly every wife has a general idea of the 
care necessary in pregnancy and childbirth. In almost every case, 
she has heard mother or friends tell of the fearful dangers 
and pains accompanying this most natural function. As a con- 
sequence, she looks forward with dread to the event in her own case. 

This more or less misleading knowledge has an advantage and 
a disadvantage. The disadvantage lies in the fear which it causes 
to the inexperienced wife, often leading her to injure herself in 
her attempts to prevent conception or delivery, and invariably 
causing her to become more or less ill as a result of nervousness. 
The advantage lies in the fact that she is so impressed with the 
dangers and pains attendant upon delivery, that she will make the 
necessary efforts to secure proper attendance and assistance in the 
event. As a matter of fact, this attendance and assistance is very 
necessary, but it is necessary for the safety of the child far more 
than for the mother. Almost any ignorant woman could take 
fair care of the mother ; it requires a skilful physician to see that 
the child is properly and carefully delivered, so that it will live 
and during life be not injured or deformed as a result of ignorance 
during delivery. Emperor William of Germany has a shrunken 
left arm as a result of the ignorance of some one in allow- 
ing his mother to go on a journey at a critical time, with the 
result that the delivery was accomplished by an ignorant country 
physician, and Emperor William is still suffering because of 
such ignorance. 

No one denies that childbirth is painful 'and sometimes danger- 
ous to the mother ; every husband is fearful that in his wife's case, 
it will prove fatal. It is, however, a fact that the deaths of 
mothers during childbirth averaged during the year 1910 only 
1 in 970 ; the deaths of children in birth averaged 1 in 220. In 
nearly every case of death of the mother, it was due to improper 
precautions or natural weakness, and it is now pretty well estab- 
lished that the probability of death, after proper precautions, is 
about the same as the probability of death in a steamship trip 
across the Atlantic Ocean. The probability of death of the child 
is somewhat greater, but still not great enough to cause heartrend- 
ing anxiety. 



168 The Wife's Handbook 

PREGNANCY 

Description of Organs: The child is conceived in the womb, 
which is a pear-shaped organ, about three inches long, two inches 
in diameter at the upper end, and one inch in diameter at the 
lower end. During delivery the child passes from the womb, into 
the vagina, and out through the mouth of the vagina. In its 
progress, it passes through the upper and lower straits of the 
pelvis. 

The vagina is three to five inches long, and one and a half 
to two inches in diameter. Naturally, before childbirth, it and 
the womb are much distended. The extreme distension of these 
organs during labor is generally quite painful, but during preg- 
nancy they are already naturally enlarged considerably. The 
mouth of the vagina acquires a quality of distension far greater 
than is deemed possible before the necessity exists therefor. 

The bones of the pelvis form a couple of narrow openings 
through Avhich the child must pass. These openings are called 
the upper and lower straits, though the upper strait is the only 
one which is worthy of the name. It is almost a circle, having 
four distinct diameters or distances across, which are four, four 
and a half, four and a half, and five inches across in the normal 
female. The lower strait is really limited only by the end of the 
spine; and as this will relax, easily in a young person and with 
difficulty in an older one, there is no real difficulty experienced 
with this strait. 

The largest part of the child is the head, which has various 
diameters ; five inches across the unusual diameter, four inches 
across three other unusual diameters, and three or three and a 
half inches across the other six diameters. The child generally 
is in such a position that it is delivered by its head along the 
three inch diameter, which makes it very easy to pass the pelvic 
strait. However, in case it is coming even by the five inch di- 
ameter, which chance is about 1/10 mathematicallly and about 
1/1000 actually, its head is so composed of bones and cartilages 
that the pressure on the bones will cause them to overlap as much 
as is necessary. This is not well for the child, and it is often 
necessary that the child be turned by the physician in order to 
prevent too great compression. The shoulders and hips of the 
child are about four inches, but they are easily compressed to 
three and a lialf inches, without any danger whatever to the child. 



The Wife's Handbook 169 

In the womb, the child is surrounded by a sac containing the 
waters, one or two, called tlie false and the true. Until birth, 
the child is nourished by the umbilical cord, leading to the after- 
birth, which is attached to the walls of the womb. This cord is 
about the size of the little finger, and contains an artery and 
two veins. 

Examination before Marriage: Before entering into mar- 
riage, a young girl should have herself examined carefully to see 
if the pelvic straits are too small for safe delivery of a normal 
child. Be careful not to use Xrays; it is claimed that they injure 
the ova. If the pelvic straits are too small, she should not be 
allowed to marry. Not only is it impossible for her to give birth 
to a healthy child, but the danger to herself is great, and there 
are no wa3's to benefit her. If she is with child before she learns 
of this weakness, it is necessary to produce premature delivery, 
which saves her but results in a sickly infant, even if it lives at 
all. However, so very few girls have such small pelvic straits 
that it is impossible to expect any of them to undergo this exam- 
ination. 

Hernia is also dangerous. Any wife suffering from hernia 
should have same cured at once. 

A tumor or a pol3'^pus is unusual, but not impossible. The 
wife should be carefully examined before and during pregnancy 
to discover any such sickness. An easy delivery is impossible, 
and a safe delivery not at all usual in such cases. 

Signs of Pregnancy : There are many signs by which the con- 
ception may be determined. 

The test of the blood is the only positive proof. Blood can 
be sent by a physician through the mail to a laboratory (see 
medical journals for names). The cost of test is $10. 

Cessation of menstruation is almost invariably proof of con- 
ception. This is the most usual sign; but it has sometimes been 
known to fail, for cases are known where menstruation has con- 
tinued several months or even up to deliver}'. 

Medical examination of the urine will show almost positively 
the condition. A preliminary examination can be made at home. 
Place the urine in a glass and let it stand still. In two to five 
days, a layer of thicker matter will form on the top, like cream 
on milk. This layer may even be lifted off, sometimes. Presence 



170 The Wife's Handbook 

of this layer is not positive proof, as it may easily be confused 
with other similar substances ; but its presence is enough to 
justify examination by a physician. 

Movement of the child can be felt about the end of the fourth 
month. This is the first evidence of life, and is called the quick- 
ening. 

The heartbeats, or blood beats, of the child may be heard 
about the end of the fifth month. This beating may be heard more 
and more distinctl}' as time goes on. In case there are twins, 
two heartbeats can be heard. 

At the end of the sixth month, the above signs are very dis- 
tinct. This is also the time at which the law says the child is 
alive. 

Quite often, the physician believes it necessary to feel the 
child in the womb, and move it, in order to be sure that the growth 
is not a tumor or a polj'pus. Generally such examination is un- 
necessary and absurd if other signs are evident. 

Other signs, not so important or positive, are enlargement of 
the neck, circle around nipple of breasts becomes dark (about 
fourth month), breasts swell, head aches or becomes dizzy, ap- 
petite lessens or increases greatly, and there is general nerv- 
ousness. 

Intercourse during Fregnancy: Although many ignorant 
doctors and ministers have very fixed opinions on this subject, it 
seems to be a proven fact that intercourse during the first two 
months is not at all harmful. The wife should be the judge of 
this. Sometimes, it is absolutely necessary ; and tends greatly 
to reduce the nervousness. If, however, such desire becomes ab- 
normal, it will be necessary to take other measures to reduce this 
nervousness. Intercourse after the fourth month is always in- 
jurious to the child. 

It is thought by many that intercourse at this time tends to 
impress the character and personality of the husband on the child, 
though this has not been proven. It is even claimed that such in- 
tercourse will result in a male child ; but there seems to be ab- 
solutely no proof of this supposition ; in fact, study of this claim 
leads one to conclude that there is no basis for it. It is probably 
based on the fact that a man who has such intercourse is usually 
liard to control sexually, and is one of those who are more apt to 
transmit their qualities to the children. 



The Wife's Handbook 171 

Care and Attention: The whole physical being of the pros- 
pective mother seems to be concentrated on the sustenance of the 
child. All of her symptoms should be studied with a view to the 
ultimate effect of any sickness or weakness on the child, for any 
derangement which will affect the child will react on the mother. 
It is safest to prevent any possibility of sickness ; avoid it. Some 
sickness seems to follow as a result of the wife's condition, and 
cannot be avoided. Generally, however, careful attention and 
proper exercise in the open air will render these so-called neces- 
sary sufferings of small moment. Two hours walking each day in 
the open air, unless such exercise is an effort, will work wonders 
on the mental and physical inherited weaknesses of a prospective 
mother. 

Sickness and vomiting come on about the second month and 
last until about the fourth month. Mild and quickly digestable 
food is advisable, anything quickly digestable which can be re- 
tained (see Digestion Table — Chapter 1). Often a little light 
wine is of benefit. 

The stomach and hips should not become chilled. Wear warm 
flannels in winter, and be sure to wear at least enough clothing in 
summer. Never wear corsets which bind at all; get others, or 
don't wear them at all. 

Teeth seem to ache more or less. They should be examined 
to see that there is no decay. Such decay may cause trouble when 
there is not time to attend to it. 

Irregularity of the bladder or bowels, constipation or 
diarrhoea, is not uncommon. This increases as the child grows, 
for the womb is between the intestine and the bladder, and presses 
on both. This irregularity should be relieved at once; but it is 
not advisable to take a powerful emetic, because the habit will be 
formed of depending on emetics, which will be inconvenient later. 
Exercise, care in diet, and proper mastication of food, are of more 
general benefit. Slowly digesting meats (see Digestion Table 
Chap. I) and alcoholic stimulants should be avoided. 

Heartburn, palpitation, fainting, cramp, capricious appetite, 
a kind of longing for things more or less absurd, headache and 
dizziness, spitting blood, nose-bleed, varicose veins, and a number 
of other minor weaknesses develop, due to the fact that the whole 
energy is concentrated on sustenance of the child. Exercise, lack 



172 The; Wife's Handbook 

of nervousness, and proper diet, should cure these quickly. If the 
weakness is at all serious, a physician should be called upon to 
prescribe. Nervousness should not lead to unnecessary alarms, 
nor should lack of care cause prolonged weakness or sickness. 
Baths at about the temperature of the body are very efficacious 
in cure of minor evils. Too much bathing, say more than once a 
day, is not generally advisable. 

Flooding or hemorrhage of the womb is not uncommon, but is 
serious enough to require the presence of a physician. It is 
caused by too violent exercise, excessive fright, etc., too strong 
purgatives, or by attempts at abortion. It is more dangerous 
in the early months to the child than to the mother. 

Abortion is premature delivery before six months ; miscarriage 
is premature delivery after six months, or after the child can live. 
The causes are practically the same as in flooding; in fact, flood- 
ing so often causes an abortion or miscarriage that the two are 
discussed together in text books. The medicinal treatment is also 
practically the same. The danger to the mother from flooding is 
considerable, but strange to say, it is greater during the early 
months than later. Disease of the father, and also of the mother, 
especially gonorrhoea, syphilis, and inflamation due to unnatural 
intercourse are often causes of abortion or miscarriage. The 
danger is not less, and the trouble remains after the delivery, 
causing a second similar trouble, unless cured. 

Death of the child quite often causes premature delivery, 
though this does not always folloAv. The child is sometimes re- 
tained for weeks or months after death, though this is unusual. 

Treatment for abortion or miscarriage is practically the same 
as during childbirth; a physician is necessary. 

CHILDBIRTH 

Physiology of Childbirth: The pain of the mother during 
childbirth is very great. However, it is necessary that it be 
borne, and it is thought that the cries of the mother are results of 
efforts and are not exact measures of the real pain suffered. At 
any rate, in order to bring forth the child in the best possible 
condition, it is necessary that the mother assist in the delivery. 
The chances of death to the mother are very small. It is probably 
a fact that shortly after commencement of delivery, the physician 



The Wife's Handbook* 173 

could remove the child without serious danger to the mother, but 
with sure death to the child. Of course, such delivery is bad for 
the mother, and sometimes her organs are disarranged, but a 
reputable and experienced physician will always save the life of 
the mother when her strength has given out, and the delivery can- 
not be accomplished. However, the mother should always bear 
in mind above all things that her assistance is necessary, and that 
she must keep up her courage and do her duty by the child at the 
expense of a certain amount of pain, with very little real danger. 

German physicians have been experimenting for five years 
with a drug which causes the mother to become semi-unconscious, 
to feel no pain, and yet to assist in the birth of the child. It is 
claimed that the deaths are reduced to one third, especially with 
nervous women, that the pain is not felt at all, and that the child 
is not affected in any way. This experiment has about passed 
the experimental stage, after some 5,000 cases ; it will probably be 
introduced into America at the most expensive hospitals. 

The child in its passage from the womb to delivery does not 
follow a straight line. In animals and in the lower order of human 
beings, the course is a straight line, but it seems that the higher the 
organization, the more difficult the delivery. The seeming ease 
with which a savage woman is delivered is due to her organization, 
and not to any superior strength or contempt of pain. The path 
from the womb to delivery is a slight curve ; and during this pass- 
age the muscles of the mother so contract with her assistance, 
that the child is almost invariably turned into the most favorable 
position for passage. It is even believed that the child by instinct 
helps to turn itself into the most suitable position for delivery. 
The time of delivery is divided into three more or less distinct 
periods, and generally lasts eight to twelve hours. 

First period: The head of the child begins to push against 
the mouth of the womb. As this is not large enough, it has to be 
enlarged, and this is attended with considerable pain. After 
some time, the mouth of the womb is so enlarged that the womb 
and the vagina are practically continuous. The lower part of the 
bag or sack of waters descends into the vagina. 

The sack of waters descends farther and farther into the 
vagina, until the pressure bursts it. The waters are discharged, 
and incidently lubricate the canal of passage for the child. The 



174 The Wife's Handbook 

head of the child at once closes up the passage at the mouth of 
the womb. Pains cease for a time, and there is some rest. 

Second period : Soon the head begins to pass the mouth of the 
womb, pains become very acute as the head passes through the 
mouth of the womb and along the vagina. During this time, the 
the muscles are contracted and the child is turned by the mother, 
or turns himself, in the most favorable position in case he is not 
already in such position. The mother does not seem to be able 
to make great change in the position of the child, so if not coming 
right after such forward progress, say once in ten thousand times, 
it is necessary for the physician to assist in turning the child. It 
is probable that the greatest pain is experienced while the child 
is passing through the pelvic strait and along the vagina; and 
as there is no probability of any tearing during this passage, it 
is seen that the general impression that the mother is torn all to 
pieces and that this causes the pain, is erroneous. 

When the head has reached the mouth of the vagina, it appears 
and recedes once or twice. This is a provision of nature to enlarge 
the mouth of the vagina gradually, and prevent tearing. If the 
mother is not careful in her efforts at this time, she will tear the 
mouth of the vagina, and injure the perineum or skin between the 
vagina and the rectum. Such tearing is very painful, and re- 
quires sewing. 

In order to assist the mother in her efforts in bearing down 
or contraction of the womb and vagina to force the child along, 
a strong band or cord should be attached to the foot of the bed 
with the loop toward her. She should be moved down so that her 
feet will bear against the bottom of the bed. If a metal bed, some 
support should be placed at the foot for her feet. The loop should 
not be long enough to pass around her body, for fear she may 
rise up in it and throw herself to one side. The physician or 
nurse should support her back when necessary for strong effort. 
The mother should be told not to make any effort at all except 
during the pains. At other times, no progress will be made, and 
effort is wasted. 

When the time for delivery arrives, the child will force its head 
through the mouth of the vagina, speedily followed by the rest of 
the body. Generally at the moment of birth, the face of the child 
is turned toward the back of the mother; that is, the child is 
is born face downward. 



The Wife's Handbook 175 

The umbilical cord should be tied twice, at about two inches 
or more (push the child's intestine back if it is in the cord) and 
about four inches from the child's body. It is then cut between 
these two points where it is tied. 

Third Period:' The umbilical cord is attached to the after- 
birth and this is attached to the walls of the womb. In about 
half an hour, less severe pains begin, and the afterbirth is deliver- 
ed. The cord should not be pulled hard to facilitate delivery, 
though a slight pull will assist. 

If there are twins, there are two cords, and two afterbirths. 
The first child generally comes head first, and the second feet first. 
The birth of the second is attended with very little pain, as the 
way has been prepared. The second child is generally born 
immediately after the first, though sometimes it delays several 
hours. 

Precautions : The above description is given fully, because 
it is thought that a wife will be able to see that there is no mystery, 
no great danger, and only common sense and endurance necessary 
in childbirth. It is by no means intended that this information 
should serve in place of a physician. A nurse is necessary, and 
a very good physician. There are so many complications in the 
first delivery that a wife should, regardless of expense, make 
arrangements for delivery of her first child under the care of a 
very good physician and in a hospital or in a home where every 
convenience is available. A useless saving of expense, and an 
unbecoming modesty, may cause lifelong regret to the mother and 
lifelong suffering or deformity of the child. 

The umbilical cord is the most evident cause of danger to the 
child in a normal delivery. It has been known to sever limbs 
of the child, and if stopped before delivery, the supply of blood 
will be exhausted and the child will die. Therefore, although in 
only a few cases the physician is absolutely necessary, yet he 
should be present in order to prevent injury in these few cases; 
and his presence is a source of great comfort to the mother in her 
nervousness and distress. 

The physician should always be required to treat the eyes of 
the child with Crede's nitrate of silver solution. This is primarily 
a precaution against gonorrhoeal infection, which is remotely 
possible and may cause blindness when neither parent has gonor- 



176 The Wife's Handbook 

rhoea; but it is so good to prevent other weaknessess of the eyes 
that the State of New Jersey has made this treatment com- 
pulsory in every case. 

Care of Mother: The mother feels great relief after delivery, 
and generally goes to sleep at once. There are certain other 
pains, except in first delivery, and these give trouble for several 
hours. But little solid food should be given for a day or two; 
the patient should be judge of this to a certain extent. The 
bowels and bladder should be kept clear. 

There is kind of discharge from the womb, while it is returning 
to its natural position. This is a proper discharge and its absence 
indicates something wrong. It stops however during the milk 
fever, which is a slight fever lasting from about the second to the 
fourth day. 

The mother should keep her bed for a week, until the womb 
has returned to its natural position. Often ten days or two 
weeks are necessary. She may then sit up ; and walk around after 
two weeks or more. She should not, however, take any sustained 
exercise for a month, or until she has acquired full strength. 

Nursing by the mother is preferable. It is good for the 
mother, and for the child. 

For more detailed information, see Origin of Life, Hollick, price $2.75. 

HEREDITY 

After a baby is born, the parents generally look for inherited 
traits. Rarely does a couple, before marriage, exercise judg- 
ment as regards the probable inherited qualities of their children. 
However, such foresight would be justifiable, because it has been 
known for centuries that qualities are inherited, although only 
recently have there been careful statistics for the purpose of de- 
termining the rules of heredity. Unfortunately, scientists have 
been opposed to this theory until recent times ; consequently, it has 
not made much definite progress. Likewise, misled by theory 
that by determined effort a person can make of himself whatever 
he wishes, ministers have opposed the theories of heredity. In 
modern years, however, all admit the laws of heredity and ac- 
knowledge that environment is an important factor only in de- 
velopment of inherited characteristics. Even so, scientists still 
differ as to the exact theory of inheritance. The discussion below 



The Wife's Handbook 177 

is based on the best information available. This information is 
the result of carefully compiled statistics with plants, animals, and 
human beings in large numbers : 

Common Errors. Before discussing the theory, it is well to 
call attention to the fact that two common errors as to inheri- 
tance are practically disprovcn. No one has been able to put for- 
ward real authentic cases, although the reports of such cases are 
many: 

First. It is impossible that a dead husband transmit charac- 
teristics through his Avife to children born through the agency 
of a second husband, say, one year later. This is evident because 
the spermatazoa die, and cannot possibly have any effect on the 
woman or on the spermatazoa of the other man. 

Second. Prenatal influences on women may result in weakness 
or malformation, but it is not believed that they have any real 
effect otherwise. 

Theory of Heredity. This theory is quite complicated, and is 
hard to explain, but the following information is about as clear 
as is necessary for ordinary purposes : 

There are something like one million spermatazoa with each 
sexual intercourse. Let us suppose that the grandfather and the 
grandmother possess absolutel}^ original characteristics, disre- 
garding all their ancestors ; and also suppose that each sperma- 
tozoon or ovum has 16 germ cells. Then, as the fertilized ovum has 
only the same number of germ cells as each spermatozoon or ovum, 
the fertilized ovum will have 16 germ cells and their son will inherit 
germ cells in proportion 8A from father, 8B from mother. Simi- 
larly, his wife will inherit from her parents (also grandparents of 
child in question) germ cells in proportion 8C from her father, 
and SD germ cells from her mother. Now, when these two are mar- 
ried, the male spermatozoon which produces the child under con- 
sideration is only one of a million spermatozoa, each composed of 
16 germ cells taken at random from billions of germ cells in a re- 
ceptacle containing half A and half B, but not at all mixed every- 
where in the proportion 8A to 8B. The proportions of this par- 
ticular spermatozoon are most likely to be 8A to 8B, but they may 
be 12A and 4B, or even 16A and OB. Similarly, the particular 
ovum may be 8C and 8D, 14C and 2D, or even OC and 16D. It is 
thus seen that the child in question may be 8 A, OB, OC, 8D, or 6 A, 



178 The Wife's Handbook 

2B, 7C, ID, or practically any other combination, but will more 
probably be 4A, 4B, 4?C, 4U, than any other. It is thus seen that 
the child will more probably resemble its father or mother, but 
there are chances that it may resemble greatly its grandparents, 
and going back still further there are very remote chances that it 
may resemble a distant ancestor. Statistics of many cases show 
that the average of inherited qualities is one-half from father and 
mother, one-fourth from grandparents, one-eighth from great 
grandparents, etc. It is evident that so-called blue blood descent 
is of no particular value above great grandparents, as the chances 
are exceedingly remote of inherited original qualities from these 
ancestors; e. g., a child of the present day will have had some 
67,000,000 ancestors sinee the Norman conquest, and the chances 
of inheriting qualities of a particular ancestor at that time are 

1,000,000,000,000,000 ^^ '^' P^^y^^^"^ characteristics had been 
transmitted equally, the child would possess of the 

1 

blood of this ancestor, that is of a drop. 

The inherited qualities may be divided into three cases : 

(a) Blended, that is, half the sum of strengths of a charac- 
teristic or several characteristics of both parents. 

(b) Exclusive, being practically characteristics of one an- 
cestor. 

(c) Particular, being certain characteristic of one and cer- 
tain characteristics of another. 

Some claim that a strong ancestor will transmit more of his 
own qualities than will a weaker one. 

Inheritance of Acquired Characteristics. However much may 
have been the evolution in past years, it seems to have been prac- 
tically completed centuries before the present day. Experiments 
show that it is practically impossible to change the physical char- 
acteristics ; (e. g., if a thousand ancestors had lost one arm the 
descendants would still be born with two arms) consequently, it 
is only possible to inherit strength, constitution, etc. 

Of course it is evident that in some past era acquired mental 
characteristics were also inherited; otherwise all germ cells and all 
people would be alike now. Yet, no one has been able to furnish 



The Wife's Handbook 179 

clear proof of inheritance of acquired mental characteristics in 
present times. It is true that developed mental qualities have 
shown in offspring, but careful investigation has always proven 
that the so-called developed quality was not altogether developed, 
but was latent in the parent and naturally transmitted to the off- 
spring. Of course, environment and training assist in develop- 
ment of these characteristics in the child. Scientists, however, 
are not at all agreed on question of inheritance of acqquired 
characteristics. 

Inheritance of Disease. Disease may be inherited in two ways. 

1. From the body of the mother during pregnancy, called 
congenital inheritance. 

2. Frorp the spermatozoon or ovum in its original form. This 
is called inborn inheritance. 

Congenital traits inherited are such as syphilis and alcoholic 
taste, same being transmitted through the blood of the mother. 

Inborn traits inherited are such as baldness, idiocy, deafness, 
predisposition to tubercular weakness, insanity, etc. Of course, 
in some cases, due to the possibilities of inheriting qualities un- 
equally from various ancestors, as shown above, some children 
may inherit the above qualities and others may not. Likewise, 
the germ cells of alcoholic parents are not necessarily alcoholic ; 
but they are weakened as the result of alcohol, and the children 
are nervous, and often mentally or physically weak, and predis- 
posed to nervous troubles, especially insanity. 

It is also known that the children of near relatives are often 
more or less unusual, sometimes abnormal. This is caused by 
the fact that due to the possible inequality of transmission of 
germ cells as explained above, the children may inherit an unusual 
number of same germ cells (traits), which are present in both 
father and mother, resulting in unusual strength of qualities which 
are equall}'^ apt to be good or bad, physically or mentally. 

Effect of Environv^ent. Since it is generally accepted that 
the inherited qualities are practically fixed upon birth, it is evident 
that the action of environment is limited solely to the develop- 
ment of those qualities. This is easily proven; e. g., in the slums 
of the cities the worst qualities are developed and the best qualities 
are not developed. A nobleman among thieves would probably 
make a very poor tliief because of his lack of development of 



180 The Wife's Handbook 

deceptive and unmanly qualities, although his superior intelligence 
might make him a superior among thieves in spite of liis utter 
failure as 'a thief. 

Improvement of the Race. The modern science of eugenics is 
becoming quite important. Eugenics means practical selection 
with a view to producing a better race of people. Statistics col- 
lected among thousands of children show that the average of 
intelligence and good or bad qualities of the children is the same 
as that of the parents. In no case has a child of superior attain- 
ments been born from inferior parents, or the reverse. It would 
thus seem that the world will not grow any worse or any better 
in the future than it has been growing in the past. But this is not 
now true. The inferior parents produce offspring in greater 
number than do superior parents, but, in the past these in- 
ferior offspring suffered greater mortality, and the average of 
grown people remained about the same. Of recent years, however, 
medical science has made such great progress that these inferior 
children do not die as before, and the number of inferior adults 
is consequently increasing very rapidly. It is proposed, by per- 
sons interested in eugenics, to arbitrarily apply laws which will 
eliminate the unfit by rendering them unable to produce offspring, 
i. e., by sterilization. This is a difficult proposition. Six states 
of the Union have passed such laws, but their success has not been 
evident. In the individual case, each family should inquire into 
the characteristics of other families as far back as three genera- 
tions before allowing marriage with them, for the laws of heredity 
are fixed and immovable. 

For more detailed information, see First Principles of Heredity, Herbert, 
price $1.75. 



CHAPTER XI 

BABIES 

General Remarks. Until comparatively recently, the care of 
babies was dependent upon knowledge handed down in a more 
or less indefinite way from ancestors on the feminine side. Of 
recent years, however, specialists have taken up this subject with 
very gratifying results. There are two books which cover the 
subject fully, and no family with babies should be without at least 
one of them. These books are : 

(a) The Care and Feeding of Children, Holt, price 75 cents. 

(b) The Child, Sill, price $1.25. 

In this chapter, there is given a certain amount of general 
information necessary on the subject. It is not intended, however, 
that this information should be regarded as complete, and one 
of these books is practically necessary to any family with babies. 
In this chapter, only the first three years of a child's life are 
considered; after that, it is taken up under the subject of children. 

PRErARATION 
In preparation for the birth of a baby, the following clothing 

should be ready: 

Four medium size silk and wool shirts. 

One yard of soft, white flannel for bellybands. 

Two pairs of hose. 

Two outing-flannel skirts (for the night). 

Four flannel skirts. 

One wrapper. 

Three slips. 

Two dozen cotton diapers — one dozen 20x4-0 and one dozen 22x44. 

Three plain slips for night dresses. 

Two sacques. 

Two flannel bath aprons to wrap the baby in after the bath. 

One crib, with mattress, etc. 

For general purposes there should be a baby basket containing 

the following necessary articles : 
One pincushion. 

Three packages safety-pins, assorted sizes. 
Box talcum powder. 
Cake castile soap. 
Three wash-cloths. 
Three soft bath towels. 
Three baby towels. 



184 The Wife's Handbook 

Infant hair-brush and fine-tooth comb. 

One jar of white vaseline. 

PufF and puflp-box. 

Absorbent cotton (one package). 

Bath thermometer. 

Package of sterile gaxize. 

Two yards of linen. 

A bottle of saturated solution of boracic acid. 

One package of wooden toothpicks. 

A pair of scissors. 

Bottle of sweet oil. 

GROWTH 

The following gives the growth and progress of the average 
child. It is not by any means a proof of weakness or sickness 
that any particular baby does not follow this schedule : 

Table of Weights. 

Birth 7 Vs pounds 

One week 7 " 

Two " 7 3^ 

Four " 81/2 " 

Eight " 10 1/3 " 

Twelve " 13 " 

Twenty " 15 " 

Thirty " 16 

Forty " 18 " 

One year 21 " 

Two " 27 " 

Three " 32 " 

The above weights do not include clothing. If the baby loses 
weight steadily, there is something wrong, and the doctor should 
be called. 
A baby should 

Notice objects about the third month. 

Hold up its head during the fourth month. 

Laugh aloud about the fourth month. 

Reach for toys about the sixth month. 

Sit up about the eighth month. 

Be weaned from breast by the twelfth month. 

Stand alone about the twelfth month. 

Begin to say "papa" and "mamma" at about one year, and 

Put together sentences at about two years. 

Be weaned from bottle about fourteenth month. 



The Wife's Handbook 185 

Walk alone about the fourteenth month ; it should never be 
urged to walk, as this is apt to cause a baby to be bowlegged. 

The fontanel should be closed about the eighteenth month. 

The two central lower teeth appear about the seventh month; 
the four upper central teeth about the tenth month; at one year 
a baby generally has six teeth. 

DUTIPZS OF NURSE 

The nurse should preferably be a middle-aged woman. Young 
women are, as a rule, careless. 

The nurse should be cautioned never to let anybody kiss the 
baby on the face or on the hands ; in fact, there is no necessity 
for anybody, except relatives, kissing the baby at all. 

Bathing. At birth the cord is tied, and should be let alone 
until it dries up and drops off, which is about the tenth day. No 
full tub bath should be given the baby before this time; but the 
baby should only be placed in a basin and rubbed with the hand 
or a soft wash cloth; then dried quickly with a soft bath towel. 
The water should be at a temperature of 100° Fahr. 

The full tub bath is more complete in every way. The baby 
is placed in the water and held by the nurse. The genital organs 
are sponged with absorbent cotton or a solution of boracic acid, 
one teaspoonful to a glass. If puss is in the eye, it should be 
cleaned with a solution of boracic acid (10 grains to the ounce). 
If necessary the mouth is swabbed with a little absorbent cotton 
twisted on a toothpick. After bathing, the baby is rapidly dried 
with a soft towel, and the folds, armpits, etc., which rub together 
are dusted with talcum powder. 

The full bath should not be given less than an hour after feed- 
ing. Very little soap is used. The temperature is about 99° Fahr. 

Room. If possible, the baby should have a room of its own. 
As the baby spends nearly all of its early life in this room, it 
should be cheerful and properly kept. The temperature should be 
from 60° to 70'^ during the day, and about the same during 
the night ; after one year it may be allowed to go lower, say, to 
40° during the night. 

The room should aired twice a day at least — in the morning 
and in the evening— and the baby should be removed while the 
room is being aired. 



186 The Wife's Handbook 

The baby should not sleep in bed with another person, but 
should have a bed of its own. This prevents accidents, often fatal. 

Equipment and Toys. The nursery should be provided with 
a carriage, a baby's crib (one with a side which can be raised so 
that the baby cannot get out), an exercise pen, and later a baby 
walker. The baby should never be left in the baby walker so long 
that it becomes fatigued. 

Toys with sharp points or with paint or loose parts that could 
be swallowed should never be given the baby. 

Clothing. There is nothing especially important as regards 
clothing, except that the chest should be covered with soft flannel 
and the abdomen supported by a broad flannel band. This band 
supports the walls of the abdomen, and helps to prevent rupture ; 
after four or five months it may be removed if it is evident that the 
baby's abdominal walls are strong. Babies do not require as 
heavy clothing as older people, because they live in a warm room; 
but nurses should be particularly careful to wrap them up warmly 
when taken out for an airing. 

Napkins should be immediately removed Avhen soiled or wet. 
Wetted napkins may be used again, provided they are not stiff. 
Napkins should never be starched in ironing. 

Crying. Crying is not necessarily a sign that the baby is 
sick or needs something. Crying is necessary to exercise the 
baby's lungs. If the cry is continued, it is best to see that the 
baby is not in pain by being stuck with pins or something of that 
kind. If the cry is weak and whimpering, the baby is probably 
sick; if the cry is strong and healthy, the baby is probably trying 
to attract attention or only exercising its lungs. 

Airing. To accustom the baby to an airing, it should be fully 
dressed and placed in a crib a few feet from the window, at first 
for only 15 minutes, and increase this about five minutes a day. 
In the summer the baby can be taken out in a carriage when about 
a week old; in the winter it should not be taken out until about 
three months old. When the baby is taken out in the carriage, 
see that it is fully covered and cannot get chilled; that the wind 
does not blow in its face and that the sun does not shine in its 
face. 



The Wife's Handbook 187 



TRAINING 



The baby should not receive undue attention, and yet it must 
be remembered that a certain amount of attention is necessary. 
If the baby is absolutely unnoticed, the mmd will not develop as 
rapidly. Of course, later, when the body is physically older, the 
mind will develop more rapidly; but it is best to show a certain 
amount of attention, without spoiling the baby. Naturally, too 
much attention leads to bad habits. It would be a safe rule to 
require that only the parents and relatives show 'attention to the 
baby, and that the nurse should not attempt an}' intellectual train- 
ing. Especially should the nurse be directed not to attempt to 
make the baby "show off." 

Sleeping. A young baby sleeps nearly all the time ; it should, 
however, be waked up for feeding. A six months' old baby sleeps 
about two thirds of the time. It should also be waked up for feed- 
ing in the daytime; but it should have been trained at this age 
to go without night feeding (see table showing hours of feeding). 

It is not at all necessary to rock the baby in order that it go 
to sleep. If this is done once, the baby will expect it. After such 
a habit has been developed it is necessary to break it by not doing 
it any more. At first the baby will cry a great deal, but in four 
or five nights there will be no such trouble. After about five 
months the child should not be fed between 10 p. m. and 6 a. m. ; 
consequently, it should be trained to sleep all night long. When 
the baby is put in the room to sleep, the room should be darkened 
and the child made comfortable and left alone. Pacifiers, soothing 
syrup, etc., are not advised as their relief is only temporary, and 
acquired tastes will give much trouble later. 

Toys. Habits of order and regularity can be taught the child 
by making it careful to put away the toys when through playing 
with them. Useful toys are just as satisfying to the child and are 
to a certain extent educational. 

Bowels. The bowels should move about twice each day after 
the child is a month old. They can be trained by pressing a 
vessel against the child, supported horizontally. After this is 
done about a week, much trouble with napkins is avoided, as the 
bowels are very easily trained. 

Bed Wetting: This is generally due to liquids taken late in 
the day. As the child should be given liquids at this time, until 



188 The Wife,'s Handbook 

two years of age, it is difficult to stop bed wetting before beginning 
of the third year. At that time, do not give liquids after 4 p. m., 
and take the child up each night at 10 p. m. If the training does 
not result satisfactorily after two or three weeks, it is possible 
that there may be some local irritation or general weakness which 
would require the services of a doctor. 

FOOD 

The following table shows schedule for feeding a baby during 
the first year. If the baby is bottle-fed, give the amounts as 
stated; if breast-fed, about twenty minutes will be sufficient to 
furnish the desired quantity. If amount is not sufficient, the baby 
cries when removed from the breast ; also, it sucks its finger. The 
child's appetite is a good test as to the amount, provided the child 
is in good health and has not formed greedy habits. The times 
are not absolute as to exact hour, but the intervals are about cor- 
rect ; and it is especially desirable that the hours of feeding be the 
same each day, so that the baby will form regular habits. 

Time Hours of Feeding Quantity each 

beginning a.m. feeding. 

1st and 2d day 2, 8, 2, 8 about 1 oz. 

3 days to 4 weeks 2, 6, 8, 10, 12, 2, 4, 6, 8, 10 " li/g to 3 oz. 

4 weeks to 2 months 2, 7, 9:30, 12, 2:30, 5, 7:30, 9 " 3 to 41/2 oz. 
2 months to 5 months 2, 7, 10, 1, 4, 7, 10 " 41/3 to 6 oz. 

5 to 12 months 7, 10, 1, 4, 7, 10 " 6 to 9 oz. 

Note — An ounce of liquid is about 3 level teaspoons. 

Mother's Milk is by far the most suitable food for the baby. 
It contains the proper amount of each of the food elements, and 
is by nature even changed at the proper times for the growing 
baby. Statistics show that three times as many bottle-fed babies 
die as breast-fed. 

However, the mother should not feed the baby when she has 
tuberculosis or some other communicable disease, or is in bad 
health and cannot furnish the necessary amount of milk. Also, 
sometimes the mother's milk does not agree with the baby, in which 
case she could not furnish milk for it. In these cases, a wet- 
Inurse should be provided, or the baby should be fed from the bottle. 

The mother's milk does not come in abundance until the third 
or fourth days ; but the baby need not be given more than the 
mother can furnish, as the baby by nature does not then require 



The Wife's Handbook 189 

more. The diet of the mother should consist of light food, with 
plenty of liquids, such as oatmeal, eggs, soups, plenty of milk and 
cocoa; she should avoid wine and beer. Sour fruits are bad. The 
health of the mother should be maintained by care at all times ; and 
her nervous condition is even sooner reflected in the baby than is 
the effectiveness of her diet. The return of mnstruation is often the 
sign that it is time to wean the baby ; for generally the amount of 
milk is decreased, and likewise the quality. However, as long as 
the baby is healthy looking, its tissues firm and strong, the milk 
plentiful, and the appetite is good, the mother's milk can be con- 
tinued. 

Artificial Milk can never properly take the place of mother's 
milk. Cow's milk is the nearest to mother's milk, but this is not 
satisfactory, because it does not contain the exact elements of 
food values that are contained in mother's milk. Likewise, 
mother's milk is always fresh and unspoiled, while cow's milk is 
very often impure, not fresh, and not of the right temperature. 

If, however, the baby must be bottle-fed, certain changes and 
additions can be made to cow's milk, certain precautions taken, 
which will render it very much like mother's milk. If these pre- 
cautions are not taken, and the milk is not altered as explained, 
the milk will not be at all suitable for the baby. With all possible 
precautions, however, as stated before, three times as many babies 
die when bottle-fed as when breast-fed. In large cities, there are 
milk laboratories which prepare cow's milk in the proper propor- 
tions. If it can be obtained fresh, such milk is better prepared 
and more suitable than can be made by the wife with her limited 
facilities at home, as described below. 

The composition of artificial milk is as follows : 
Age of baby 



Proportions 


2 days 


4 days 


8 days 


4 weeks 


8 mos. 


Top milk 


2 tbsp. 


3 tbsp. 


4 tbsp. 


6 tbsp. 


10 tbsp. 


Milk sugar 


1 


1 


1 


1 


1 


Lime-water 


1 


1 


1 


1 


1 


Boiled water 


17 


16 


15 


13 


9 



Note. — It is seen that as the amount of milk is increased, the amoimt 
of water is decreased by the same amount. The increase of milk is made 
slowly, and the eifect on the baby is watched very carefully. 

The milk sugar is dissolved in the boiled water; it should be 
filtered if not clear, or if there is a deposit. 



190 The Wife's Handbook 

The lime water is strained and measured from a saturated so- 
lution. 

Top milk is simply milk taken from the top of unskimmed 
milk which has been standing five hours, the thicker milk thereby 
rising to the top. Methods are available whereby all of the milk 
is used, not the top only, but this is more variable in quality 
than the top milk obtained as described below : 

First : The milk should be strained as soon as received, and 
placed in bottles. The bottles should be rapidly cooled by being 
placed in ice water or cold spring water for half an hour (placing 
in a refrigerator does not cool rapidly enough), and then placing 
in a refrigerator or cool place. If the milk is of doubtful character, 
and no better can be obtained, it should be pasteurized ; that is, 
heated to 155° Fahr. for thirty minutes to kill the germs. Pas- 
teurized milk will keep for 24 hours, and is not harmed by pas- 
teurization. If necessary to take milk on a journey, it should be 
sterilized; that is, heated to 212° Fahr. for an hour and a half. 
If kept upon ice, sterilized milk will keep for ten days ; but fresh 
milk is preferred, as sterilized milk is more or less difficult to 
digest, often causing constipation. 

Second: After the milk in the bottle has set for five hours, 
the top milk is obtained by taking off the top third of poor milk, 
the top half of ordinary milk, and the top two-thirds of especially 
rich milk, as Jersey, etc. Jersey milk is not more suitable than 
other milk, as the top third of ordinary milk is just as good as the 
top two-thirds of Jersey milk, and the above table cannot be used 
for the top third of Jersey milk, as it would give too rich artificial 
milk. Take milk off with a spoon ; do not pour it out, as this does 
not give the top milk. Place the top milk in a separate bottle and 
close it tightly. 

The artificial milk is prepared by simply mixing the propor- 
tions as shown above, varying with the age of the child. The pro- 
portions are generally mixed in a pitcher, and all stirred together. 

The milk sugar is dissolved in the boiled water and strained 
if necessary. 

The lime water is added. 

The top milk is taken from the top milk bottle. Be sure to 
first shake the bottle, as otherwise the top of the top milk will 
be obtained, and the proportions as named above are not for the 
top of the top milk, but for all of top milk. 



The Wife's Handbook 191 

Preferably, to save trouble, all of the artificial milk for one 
day is made at one time and the proper amounts for each feed- 
ing are often made up for the whole day and placed in separate 
bottles. 

The artificial milk should be placed in a refrigerator where its 
temperature will be below 50° Fahr. Just before feeding, the arti- 
ficial milk, in its bottle, is placed in warm water and heated to 
105° Fahr. 

If the child is taken on a railroad trip, it is necessary to take 
along a little basket of milk kept cool. There are little ice boxes 
for this purpose made for traveling, which can be bought in almost 
any city. 

Second Year. The baby must gradually be taught to take 
solid food. The artificial milk will gradually give way to the cow's 
milk. The diets given below are gradually merged one into the 
other. 

Diet at twelve months : 
6:30 a. m. Breakfast of warmed milk, 20 tablespoons; add a little oatmeal. 

9 a. m. Orange juice, 4 tablespoons. 

10 a. m. Second breakfast of warmed milk and outmeal, about 25 table- 
spoons, twice as much milk as oatmeal. 

2 p. m. Broth, about 15 tablespoons. 
6 p. m. Same as 2d breakfast. 
10 p. m. Same as breakfast. 

Diet at sixteen months : 
Practically same as above, except that a little more of each is given. There 
is added toast or biscuit at 10 a. m., 2 p. m. and 6 p. m. 

Diet at two years: 
6:30 a. m. Breakfast of warmed milk, a little more than a cup. 

9 a. m. Fruit juice, 7 tablespoons. 

10 a. m. Second breakfast of cereals, with milk and toast or biscuit; a 
cup of warmed milk. 

2 p. m. Six tablespoons of broth, a soft boiled egg (or finely chopped 
meat) ; toast or biscuit. 

6 p. m. Cereal, or bread, and milk. 

10 p. m. Milk, if not yet trained to do without it. 

Third year: At this time, solid food may be given more or 
less freely. Night feeding should be stopped. Practically there 
are three regular meals, with milk between these meals, but not 
too much. 



192 The Wife's Handbook 

Diet for third year : 
7:30 a. m. Breakfast of cereal, warm milk, one egg, bread and butter. 
2 p. m. Dinner of soup, meat well chopped, potatoes, peas, or asparagus 
tip, baked apple or prunes. 

6 p. m. Supper of cereal, or bread, with milk. 

Weaning. At the age of about ten months, the bottle should 
be substituted once a day. Start with weakest artificial miUc, 
gradually changing to strongest, then to cow's milk. As the baby 
becomes used to the bottle it is given the bottle more often until 
at about one year of age the child is trained to use the bottle alto- 
gether. Often this is done much earlier, especially when the 
mother's milk gives out. If the baby has secured a good start 
by mother's milk for the first four months, there is not so much 
danger from bottle feeding after that time, though, of course, 
it is not best. 

At the age of about fourteen months, the baby should be 
weaned from the bottle, except for the night feeding, but it should 
be fed at night from the bottle for practically all of the second 
year. 

To teach it to drink from a cup, keep the bottle from it. It 
will probably object at first, sometimes for over a day, but do not 
be alarmed, just wait until it is hungry enough and it will then 
drink from a cup. After this is taught, gradually add cereals 
and other solid food. 

SICKNESS 

As a general rule, a doctor should be called for sick babies. 
After three or four years, a child is able to explain its sickness 
and there is less trouble in deciding what is best. 

Colic: Symptoms; strong and intermittent cry, drawing up 
of feet, other signs of pain. Treatment ; warm the feet by hot 
water bag or fire ; warm the stomach by hot water bag or hot 
flannel. If colic continues, inject into the bowels ^ glass of 
warm water containing 10 drops of turpentine. 

Constipation: Give the baby an injection of one tablespoon 
of sweet oil, or of tepid soap and water. It is far better to have 
trained the baby's bowels in regularity of movement so that there 
will be no constipation. 

Contagious Diseases: There is no possible advantage in ex- 
posing a baby to contagious diseases, such as measles and chicken 
pox, so that it may have them and get it over with. Measles are 



The Wife's Handbook 193 

particularly dangerous to cliildren under four years of age. Scar- 
let fever is probably the most dangerous ; whooping cough is very 
bad. 

Convulsions : Bathe the baby's feet in a mustard bath made 
by putting a handful of mustard in tlie baby's tub of tepid water. 
When the skin shows red or tingles, roll body in large towels 
dipped in the mustard bath, put ice pack on head, and put in bed. 
Convulsions arc not uncommon and are not generally dangerous, 
being usually caused by something wrong with the digestion. 
However, convulsions generall}'^ precede serious diseases, such 
as scarlet fever ; so send for a doctor, if convulsions are frequent 
and continued. 

Croup: See Chapter on Medicines. 

Diarrhoea: Generally, the stopping of milk and all other 
food for six or twelv& hours will be sufficient; but if there is an 
irritating substance in the bowels, a teaspoon of castor oil is 
sometimes necessary in order to get rid of irritating substances 
in the bowels. Diarrhoea is the most frequent cause of the deaths 
of babies. 

Fever: The normal temperature of a baby is about 99, but 
it may be as high as 100 and 102 and still be only a very mild 
illness, as, due to nervousness, a baby's temperature is subject to 
more sudden changes than that of older persons. However, if a 
temperature of 100 is maintained for more than one day, or if 
a temperature of 102 is maintained for six hours it is safe to 
conclude that the baby is really sick, and send for a doctor. To 
take the temperature of very young babies, place the thermometer 
in the rectum or groin. 

Swalloxoing Toys: Do not give the baby a cathartic or any- 
thing of the kind. Give it plenty of bread, potatoes, etc. The 
article should leave the body in about a week. 

Vaccination: The baby should be vaccinated at about six 
months, preferably on the leg. 

Vomiting: After feeding, the baby often vomits some of the 
food. This is not serious, being only a sign that too much was 
taken. If, however, there is acute indigestion and repeated vom- 
iting, fever, etc., all milk should be stopped at once and only 
boiled or barley water given every three hours for say twelve 
hours. Milk should not be given again until at least a day after 
vomiting has ceased. 



CHAPTER XII. 

CHILDREN. 

General Remarks. Few young wives realize the joys attend- 
ant upon the care and training of children of their own. Other 
parents rarely talk of the real pleasures of possessing children 
and watching their development, their ready grasp of ideas, their 
unfailing trust and confidence in their parent as their final arbiter 
and judge, even God to them. It is remarkable that so many wives 
complain of the cares of raising children, and so few realize the ever 
present joy of possession, the glowing warmth to the heart of en- 
during affection. If any childless couple has serious doubts that 
they are missing the one greatest happiness of life, let them only 
endeavor to secure final possession of one of the nine children of 
their poor coal man struggling for food. Both he and his wife will 
refuse to consider the proposition. This is not due to any theo- 
retical mother love, but is due solely to the pleasures of possession, 
to the joy of raising and teaching, to the unknown hopes of the 
future. There is, indeed, the mother love ; and sometimes it may 
overbalance the selfishness of the couple; if it does, they see that 
it is best for the child and give him up. Many couples have said 
that they want no more children, but none will say or think that 
those living have been a liability instead of an asset. 

Since children are to be raised, the parents must study the 
question seriously. Of course if it does not die, the child will some 
day be grown; but the development of body and mind of this 
grown person is dependent upon its inherited qualities and its 
training, both of which come from the parents. The duties of 
father and mother are important ; they cannot be delegated to 
ministers and teachers. The home is the place of training; the 
church and school are places of learning. Father and mother 
must know children, their methods of thought and periods of 
growth. The mother particularly is charged with their early 
training. By careful study, she can become a good teacher and 
mother; by entering into her duties with zeal and love she can 
derive more real pleasure than can be given by all dances, recep- 
tions and card parties. 



196 The Wife's Handbook 

PHYSICAL GROWTH AND CARE. 

Weight and Height. The following table shows the average 
weights of boys and girls to the twelfth year. These weights in- 
clude ordinary clothes: 

Year Weight Height 

4 37 lbs. 38 in. 

5 41 41 

6 45 45 

7 49 46 

8 54 48 

9 60 50 

10 66 52 

11 72 54 

12 77 55 

At about the twelfth year the two sexes begin to develop along 
different lines. Before that time they are generally alike and 
could really be assigned similar games if customs did not render it 
undesirable. 

Eyes. Examination shows that 70 per cent of the children in 
New York City schools have defective eyes. The eyes should be 
examined early and about once a year to see that they are not de- 
fective. Examinations should be made by at least three different 
reputable doctors, as nearly everyone prescribes glasses for minor 
ailments. As glasses are very inconvenient, and once worn are 
rarely dispensed with, they should be avoided if possible. If the 
child has constant headaches, it is probably necessary to wear 
glasses for part of the day at least. 

Ears. Over 30 per cent of the New York City school children 
have defective hearing. Often a so-called stupid child is really 
bright, but slightly deaf. Prompt treatment may prevent deaf- 
ness ; colds and adenoids are great courses of deafness. 

Teeth. The grown person has 32 teeth. The child has cut 20 
teeth at about three years ; these have no roots and are called the 
milk or temporary teeth. This means that 10 teeth in each jaw, 
5 on each side of the center, are to be shed, and replaced by perma- 
nent ones with roots. These milk teeth begin to shed at about 
seven years of age. At this time particular care should be taken 
that the new teeth, the permanent ones, are not allowed to grow 
improperly. This is possible for several reasons, as follows : 



The Wife's Handbook 



197 



(a) The milk tooth may be firm and the permanent tooth may 
force its way to tlie side. 

(b) The permanent tooth may be thoughtlessly pressed out of 
its proper position. 

(c) The jaw may be too small, and permanent teeth may be 
crowded out of position. 

As loss of teeth or misshaped teeth prevent proper growth of 
the jaw and injure the appearance of the face as well as the teeth, 
children should be taken to a dentist who makes a specialty of 
straightening teeth. This should be done while the permanent 
teeth are coming, or after they have come, in improper position. 
At the age of twelve the jaw and teeth can be straightened by 
plates in about three weeks ; after maturity it takes several 
months, and is often impossible. If a permanent tooth does not 
come at all, a dentist should use the X-ray to locate it (for it is 
surely in the jaw), and should bring it out; otherwise, it may 
form an abscess and will at least cause some trouble. 

The following table shows time of appearance of teeth: 



Age. 


Nos. 


Description. 


Total No. 


1 


1 


and 2 milk 


Called central and lateral incisors 


8 milk 


2 


3 


and 4 milk 


Called anterior milk molars and 
canines 


16 milk 


3 


5 


milk 


Called second milk molars 


SO milk 


7 


6 


permanent 


Called first permanent molars 


20 milk, 

4 permanent 


8 


1 


and 2 permanent 


Called incisors, displacing milk 
teeth 


12 milk, 

12 permanent 


9 


4 


permanent 


Called bicuspids, displacing milk 
teeth 


8 milk, 

16 permanent 


10 


5 


permanent 


Do 


4 milk, 
20 permanent 


12 


3 


permanent 


Called canines, displacing milk 
teeth 


24 permanent 


13 


7 


permanent 


Called second permanent molars 


28 permanent 


21 


8 


permanent 


Called wisdom, completing per- 
manent set 


32 permanent 



For best care the teeth should be brushed after each meal; 
but once each morning is all that can be expected of a child. 

Adenoids. Over 55 per cent of the New York City school chil- 
ren have adenoids. This is a foreign growth in the throat, and 



198 The Wife's Handbook 

causes deafness, colds, weak eyes, etc. Mouth breathing is evi- 
dence of an extremely bad case. Adenoids should be cut out; the 
operation is safe, cheap, painless, and simple. 

Catarrh. Catarrh should be treated early by a reputable 
specialist ; otherwise it will become chronic and incurable. It is 
not dangerous to people with strong lungs. 

Feet. The feet should not be fitted with a tight shoe. Such 
pressure does not prevent growth of foot, except that it may nar- 
row and deform them by pressing one toe under another. The 
Chinese small foot is not really a small foot, but is a stump with 
the toes pressed out of existence. Shoes should preferably be too 
wide, but need not be too long. 

Toe nails grow in width at the front ; so keep them cut short, 
but not in the quick. 

Ingrowing toe nails are generally caused by shoes with too 
little vertical space for the toes. Another shoe must be worn ; and 
the toe nail scraped fairly thin and kept so until the toe nail is no 
longer ingrowing. It does not help to cut it out, as it will come 
back just as it was. 

Bare feet and legs are good for children during the summer 
seasoon. Bare soles to the feet are not so healthy as sandals. If the 
child has not a strong arch, bare feet or flat sandals will make him 
flatfooted, which results in pain and fatigue when standing or 
walking. To support the arches, put steel supporters in shoes 
and sandals; they cost about $1.75 per pair. In southern states, 
barefoot children catch "ground itch," which means the hookworm 
and should be quickly treated. 

Food. The child should gradually progress from the diet of a 
baby to that of a grown person: At first, much milk and other 
liquids; meats such as are easily digested (see chapter on Food) ; 
vegetables and fruits (except bananas) ; simple desserts, such as 
puddings and raisins, or a little ice cream. Chronic indigestion is 
generally due to gratification of a developed taste for pies, cakes, 
candies, etc. The child should eat only at regular hours, and 
should chew the food. If the child wants only sweet things, it is 
best to give him no food until he is hungry enough to cat whole- 
some food. 

To prevent constipation, the bowels should be trained to act 
regularly each morning on arising; and in young children, also 
each night before going to bed. 



The Wife's Handbook 199 

Exercise. The average child will take enough exercise, and 
often too much if not restrained. Gymnastics in the house are of 
less value than almost any outdoor game at school or the play- 
ground. It is only necessary to see that the child does not become 
stoop-shouldered at school. To develop an erect figure, a child 
should practice throwing chin forward and back into neck at least 
50 times a day. This will make head erect, throw chest foward 
and insure normal breathing. For sleeping, no pillow or a very 
small pillow should be used. 

Tasks. Long tasks are not very harmful, because the child 
will stop to rest. But no tasks should be given which are too great 
for its strength, as the spirit of emulation is great in children and 
rupture from lifting too heavy weights is not at all uncommon. 

MENTAL GROWTH AND CARE. 

Strange as it may seem, a knowledge of history is of great 
assistance in determining the mental development of a child, for it 
is an undoubted fact that the educated mind of a grown person 
today has passed through all the stages of development of the 
human race. 

The following table shows the approximate ages of each devel- 
opment : 

Age Historical Prototype. 

— 3 Prehistoric. 

4 — 6 Patriarchal guidance. 

7 — 10 Savage families. 

11 — 13 Savage tribes. 

14 — 15 Chivalry and feudal system. 

16 — 17 Revolution and independence. 

18 — 21 Republican organization. 

Parents are often surprised at the quick changes of their chil- 
dren. Stories which two months ago were interesting and exciting 
are now tiresome. By considering the characteristics of the 
people of the historical eras named above, remembering, of course, 
that there were both backward and also unusually intelligent peo- 
ple in those days, it is possible to estimate fairly closely the mental 
development of a child at any age. Treat the child as you would 
now with your superior knowledge, treat the grown people of the 
era corresponding to the child's age. Note the similar mental de- 
velopment as follows : 



200 The Wife's Handbook 

— 3 (Prehistoric) : The child is developing by instinct; in co- 
ordinating its muscles and brain; its mind is growing (in fact, 
grows more these first three years than in all the rest of its life) ; 
is pleased with toys that make a fuss ; is generally afraid of the 
dark. 

4 — 6 (Patriarchal Guidance) : The child thinks of itself alone; 
considers no one else; brings its troubles to its parents with the 
sublime faith of the savages in the patriarchs ; has the religious 
instinct, but sees no real difference between its parents and God ; is 
pleased with stories of fairies, goblins, and supernatural beings, 
and invests Biblical characters with supernatural characteristics. 

7 — 10 (Savage Families) : The child sees the advantages of 
kinship ; develops loyalty to his parents ; still retains somewhat his 
mixed idea of parents and God; prefers stories of adventure with 
individual heroes working for family or community. 

11—13 (Savage Tribes) : The boys join in gangs and the girls 
in sets ; religion becomes a habit, with God absent and parents 
present, both to be obeyed because it is right ; reads stories of 
heroes at the head of organized bands, such as Robin Hood and 
Jesse James. From 4 — 13 years, corresponding to the eras be- 
fore written records were devised, the memorizing power of the 
child is wonderful, just as its historical prototype possessed a 
wonderful memory. 

14 — 15 (Chivalry and Feudal System) : This is the age of sex 
development, the girl henceforth developing a year or two earlier 
than the boy at ages stated in the table; the child develops un- 
usual chivalry ; love^ mental and physical, are constantly present ; 
imagination runs riot, often with disastrous results ; longs to be a 
knight (boy) or a knight's lady-love (girl) as in the days of Ivan- 
hoe ; becomes sentimentally religious, desiring to be a hermit, and 
sometimes seeks self-immolation. This period is fraught with 
dangers to child, and parents must be careful to give advice, but 
not drive away their children from their confidence. 

16 — 17 (Revolution and Independence) : The child becomes 
self-assertive, wishes to control himself, his religion and actions; 
wishes to be by himself, to work out his own destiny, as did the 
Pilgrim Fathers and the Pioneers of American history; often 
leaves home or college and strikes out for himself. 



The Wife's Handbook 201 

18 — 21 (Republican Organization) : Sees his duties in the 
world ; realizes the advantages of co-operation ; reasons logically 
as to religious matters. 

Many children never develop to the final period of Republican 
Organization, girls of the wealthier families being especially dis- 
posed by false training to stop at the Feudal period. The Russian 
peasants of today are about half way between the eras of savage 
tribes and the Feudal system. Some children are even forced men- 
tally to skip certain periods, but this does not result in increased 
intelligence ; it is unnatural and generally harmful. 

TRAINING. 

The suggestions below are for assistance to the wife. They 
cannot always be followed. For example, it is very easy to say 
that the wife should not let herself be worried by the children and 
should set aside certain hours during which they are under no cir- 
cumstances to come to her ; but in practice it is impossible for her 
to keep herself locked in her room with the child loudly crying 
outside for an unknown cause, which may be a finger chopped off, 
but is more probably a torn dress of a doll. However, by consid- 
eration of these suggestions, much unnecessary trouble will be 
avoided and a great deal of unexpected pleasure will be enjoyed. 

Control: In any plan for control of a child, as well as in any 
other consideration of the child's mental growth, we must consider 
the child's historical prototype. Punishment need not be ex- 
plained to a child — 6 years of age, but explanation of reasons 
for punishment are absolutely necessary for a child 16 years old. 
As a general rule, physical punishment never makes the child bet- 
ter; it only creates a sense of wrong in the child's mind, and in 
later years the grown person remembers the wrong, reasons over 
it, and concludes that the punishment was administered because of 
anger and lack of control of the parent. In fact, nearly every 
such punishment is administered to relieve the parent's anger 
rather than to improve the child. 

Obedience is secured by decision and politeness. Study each 
child separately, and make demands for obedience accordingly. 
Do not exact too much, do not make unnecessary demands, and do 
not make an obedient child into a handy servant. 



202 The Wife's Handbook 

Home: The home is the only place for all training of children. 
Three qualities are to be trained ; the intellect, will, and character. 
All of these are best trained in the home, assisted by the intellec- 
tual training of the school and the character training of the 
church. 

The continual use of the word "don't" should be avoided; let 
the child alone, let it make mistakes and learn thereby, unless 
these mistakes will result in permanent injury. For example, a 
child may go without supper if absent at supper time, but it should 
not be allowed to hang out of a window so that it may learn 
by falling, or to play with sharp knives in order to learn by being 
cut. 

The mother should teach the child to be alone, to amuse itself 
at least during certain hours of the day. The beginning of school 
is hailed with relief by most mothers. Recently, there has arisen a 
system of hiring a community nurse or governess to take care of 
the children of several families during certain hours, A good 
governess costs about $60 a month, which may be divided among 
several families. The idea is excellent; the mothers are greatly 
relieved, and the children are benefitted, as the governess is gen- 
erally more capable than the mothers in the care of the children. 

Just now, many theorists are worrying themselves over the 
question of how the child shall learn the truth about the story of 
the stork. This worry seems unnecessary; the child will learn, 
and will not be shocked, nor will its morals be injured. The mother 
need not worry particularly about the child's moral welfare until It 
reaches the age of sexual development and change. At this time, 
necessary information must be given to the child. At no time, how- 
ever, should evil associates be allowed, because they retard or 
misdirect the training of the child in character development. 

Amusements: In story telling, the always interesting book is 
the Bible. Others become tiresome. Theaters should not be too 
often attended, as the child will become satiated too early in life, 
and will not take a healthy interest later. Moving pictures should 
be special ones selected for the purpose. 

Games will come naturally; boys and girls should be taught 
how to swim. The sand pile is very useful for amusement of young 
children. Camping is the greatest single amusement. It is not 
expensive and is good for both sexes, but especially for boys. 



The Wife's Handbook 203 

Families often club together and hire a cook and a teacher for all 
the childi'en, and even the poorest families can spend a short time 
in the country in camp, or doing temporary work on a farm. City 
life is not the best for young children. This is evident by statis- 
tics which prove that 98 per cent of the young delinquents are 
city-raised. 

The parents should never lose the sense of confidence and com- 
radeship of their children. To retain this, they must play the 
children's games with them. This is often difficult at first, but 
proficiency can be acquired, with results pleasant and gratifying. 

Schools are to supplement the home training, and can never do 
more than a small portion of the work toward development of the 
child's mind. Of recent years, the schools are branching out 
beyond their natural field of training the intellect, and are trying 
to train the will and character. This is due to the facts that (1st) 
teachers are generally more capable than mothers, and (2nd) 
mothers are not attempting to train their children ; they are leav- 
ing this to the teachers. The schools are doing as well as possible, 
but a teacher is regarded as an outsider and the child never has the 
religious confidence in her as in its mother. Teachers who become 
mothers are generally the most efficient mothers. 

The community governess is the first outside teacher ; she is 
at first altogether a teacher, later a governess. The Montessori 
system of child training is next, in which the child teaches itself to 
a certain extent. Next are the kindergarten, the grammar school, 
and the high schools. In Germany, the boys of about 12 are 
bunched in clubs which travel the country under the guidance of a 
teacher who points out to them historical and natural points of 
interest. 

The present trend of our public school system is toward the 
development of individuality by easy tasks, such as lectures, out- 
door recitations, no examinations, etc., with avoidance of any dis- 
agreeable tasks. It is claimed and justly so, that association with 
others is the primary education in public schools, that actual use- 
ful knowledge acquired is very little under any system. It is also 
claimed that disagreeable tasks lessen control of the pupil; but 
the opponents of this system claim that the will-power can only be 
developed by actually accomplishing tasks more or less disagree- 
able, that adult life is a series of such tasks and that the child can- 



204< The Wife's Handbook 

not select his life duties as he can select easy courses at a univer- 
sity. At any rate, the present public school system is based on 
making education attractive and easy, and the will-power must be 
developed at home by the parents. The great development of in- 
dividuality in the public schools will often result in selfishness, so 
we see that the qualities of love and unselfishness must be de- 
veloped at home by the parents. 

Church is like a school in that it develops the intellect, but it 
differs from the school in that it has practically no theories, and 
occupies itself also indeveloping character. Even so, the parents 
are again the best teachers, and the church teaching, however won- 
derful, can never be complete without the home training. 

Child Labor in modern industries is a great source of injury to 
children; it retards and often entirely stops their mental develop- 
ment, while at the same time weakening and often ruining their 
physical health. There are families which need their children's 
pay to prevent them from starving, but states are now enacting 
laws to provide loans or even gifts to families in distress in order 
to make such child labor unnecessary. 

A certain amount of labor around the home is an advantage to 
a child in that it develops all three qualities of intellect, will and 
of character, especially that of will-power, because the child learns 
that play must be supplemented by work. 



CHAPTER XIII. 

SONS. 

General Remarks : The information in this chapter is intended 
to cover the life of a boy from the ages of 12 to 21. Except for 
formation of character, before the age of 12, this is the most im- 
portant period of his life. At the age of 12 or over he begins to 
develop along lines different from his sister, he is exposed to all the 
temptations of youth, and because of ignorance or evil compan- 
ions, he may form habits of thought or deed which will be a contin- 
ual drawback in his future career. 

The discussion below is intended primarily for a wife or 
mother, as a guide to her conduct toward her sons. Many of the 
facts mentioned are well known to the father, but some of them are 
not known, and it will be well for him to become familiar with this 
information. Also it would be advisable to make the boy himself 
read this chapter. 

The subject is considered in three parts, Physical Welfare, 
Intellectual Welfare, Moral Welfare. 

PHYSICAL WELFARE. 

Between the ages of 12 and 17, the boy begins to grow rapidly. 
His frame lengthens very quickly, and he becomes lean, lank, and 
awkward. His appetite is enormous. He is sensitive, and shuns 
the company of girls. 

The average mother seems to be utterly unable to understand 
a boy during this growing period. She dislikes to have him 
awkward and bashful, and she worries him greatly with her en- 
deavors to correct these faults. This is not advisable. She should 
see that he has plenty of food, plenty of sleep, and that he takes 
a reasonable amount of exercise. Too much food or sleep cannot 
possibly injure him, but too much exercise may unnecessarily fa- 
tigue him. Do not believe that he will always be lazy, for he is 
always tired during this period of growth. His muscles have not 
grown proportionally strong as his height has increased, and they 
must be allowed to catch up. 

On the other hand, if the boy does not exercise these muscles 
during growth, they will not properly develop, and the boy will 
remain weak after his bones have acquired their growth. A simple 



208 The Wife's Handbook 

and safe rule would be to simply let him or make him associate with 
boys during the day, thereby exercising enough. Do not let him 
study too much in the day. At night let him do all his studying 
more or less completely, and be sure that he goes to bed at about 
10 o'clock. 

If there is a gymnasium at the school, be sure that he takes the 
physical course. If there is no such course, something similar 
should be devised for him. 

At the age of 17, he has practically acquired his growth of 
bones, and then he should increase the amount of exercise in order 
to^ broaden out and attain his possible muscular strength. If the 
boy ever goes to college, he generally is there at the age of about 
17. This is the time when his heart and lungs are not quite de- 
veloped, and his muscles have not yet acquired full strength. At 
this time above all others it is a fearful mistake to allow him to in- 
dulge in violent athletics, such as rowing, running, football and 
basketball. No parent, through mistaken pride, or a mistaken 
college loyalty of the boy, should let him indulge in any of these 
sports. College athletes, who have reached the age of 40, are al- 
most unanimous in agreeing that violent athletics are of no benefit 
in building up the physique. Baseball, skating, gymnastics, and 
other mild forms of exercise are necessary and advisable. Walk- 
ing is particularly beneficial. 

As a result of participating in violent athletic games, the 
heart is distended and strained, the muscles are overdeveloped, the 
lungs are strained, and quite often more evident permanent in- 
juries are sustained, such as torn ligaments, water on the knee, 
charley-horse, twisted arms, etc. The same exercise ten years 
later would not cause athletic heart, strained lungs, strained mus- 
cles, etc. It is not cowardly to refuse to join in such games. It is 
generally a foolish patriotism on the boy's part, and a kind of 
weak pride on the parent's part which permits the boy to partici- 
pate. Many parents claim that their refusal will not prevent his 
participation, but this is not correct. If the boy be disobedient, 
which is rarely the case, a letter to the faculty of the college will 
be sufficient to prevent such participation on his part. 

If circumstances are such that the parent cannot excercise 
complete supervision over the boy from ages of 12 to 17, it would 
be advisable to send him to a military school. There are many 



The Wife's Handbook 209 

such institutions in this country, where the work is easy, the drill 
is not hard, and the boy must follow normal habits. A military 
man is usually amused at these so-called military schools, but their 
very inefficiency and lax methods make them exactly suitable for a 
growing youth who should not study, drill, or play too hard. 

Food: The food for a growing boy should be such as will build 
up muscles and bones ; consequently the proportion of proteids 
should be greater than in the food of grown people. By looking 
at the table of food constituents (see Chapter on Food), it is 
seen that the greatest quantity of proteids is contained in an av- 
erage helping of roast chicken, mutton chop, roast beef, lamb chop, 
baked beans, oatmeal etc., while the least is contained in sugar, 
syrup, butter, crackers, apples, cream, string beans, oranges, cake, 
white bread, etc. 

Alcohol is bad physically. It has no real value even in small 
quantities, and in large quantities it weakens the growing cells, 
disintegrates tissue, and causes early fatigue. Unless immoder- 
ately used, its bad effects are not at once evident. 

INTELLECTUAL WELFARE. 

While the intellect of a growing boy is not actually weakened 
by quick growth, his bodily laziness or weakness reacts somewhat 
on the brain. He should not be forced to study too hard. 

At about the age of 12, the boy's mind ceases to resemble the 
girl's, and his intellect demands reasons for the statements in his 
studies or elsewhere. His memory becomes less strong, and his 
reasoning powers stronger and more accurate. He should study 
mathematics, logic, physics, etc. He should not spend further 
time on music, singing, etc., unless he has shown remarkable talents 
in that direction. 

In his school he should take a manual training course. It is 
good exercise, and will be useful to him in later years, no matter 
what his profession. 

About this time, he should surely begin to acquire a fair know- 
ledge of his own small finances. If possible, he should be given an 
allowance of his own, and he should be made to keep an exact 
account of his expenditures. It is best to give him full indepen- 
dence in his expenditures, thereby teaching him self-reliance; but 
he should be made to show his accounts each month with the full 



210 The Wife's Hal-dbook 

knowledge that the expenditures will not be criticised, but that 
the method of keeping his accounts must be approved. 

School Course: There is no reason why he should not take the 
full high school course; also a certain amount of business school 
course should be given him in some way. A knowledge of book- 
keeping and typewriting will help him materially, whether he is to 
be superintendent of a steel mill or clerk in a shoe store. Private 
schools are not preferable to public schools ; they may actually 
advance him more rapidly in books, but the loss by lack of associ- 
ation with boys of all classes more than counterbalances this ad- 
vantage. 

College : If possible, the boy should be sent to college at the age 
of about 15. If he has not finished high school, he should drop it. 
A college education is necessary for proper advancement in life 
work. In large business establishments, it is the rule to assume 
that a college graduate who has shown ability is suitable for pro- 
motion to higher duties. If the young man with ability has not 
had a college education, he can only attain promotion to higher 
duties by proving in some manner his capability for such duties, 
which capability is assumed for the college graduate. 

Quite often the parent states that the son prefers not to go to 
college. Although true in rare instances, such a remark is gener- 
ally understood by others as an attempt to hide the fact that the 
parent cannot afford to send the son to college. The advantages 
of college are so evident that no parent can well neglect to send a 
son, if possible, and the pleasures of college life are so well known 
that no intelligent son will refuse to seize any opportunity to go. 
Even where financially unable to go, an unusually intelligent boy 
can acquire a scholarship or work his way through college, or 
combine the two. His high school teacher can give him complete 
information as to scholarships. 

A small college is generally preferable to a large one, and it 
is an advantage to start in the freshman class. If the boy will 
surely go later to a large university such as Yale or Princeton, he 
should preferably attend a preparatory school for these universi- 
ties. If he intends to later enter one of the most important tech- 
nical schools, he should leave his small college as soon as he can 
enter the freshman class at the technical cchool. In other words, 
he should select his final college, and should so arrange that he 
enter the freshman class and take the full four years course. 



The Wife's Handbook 211 

At a college, there are many things to be learned besides books. 
That is why a smaller college should be selected for preparatory 
course. A better comradeship prevails at small colleges or at 
military schools than at the larger colleges. A certain amount of 
self-confidence is developed. 

In the smaller colleges or minor universities, the first two years 
are devoted to general education, and the last two to special 
courses. At the end of two years, the boy should know just what 
course he will probably follow through life, and should shape his 
studies accordingly. If he prefers, or his finances require it, he 
may finish his college life at his small college ; but the larger uni- 
versities are preferable, because they have better laboratories and 
are in every way better equipped for training in any specialty. 
The larger universities have a curriculum about two years ahead 
of the colleges, but few colleges follow exactly such a course of 
study that its graduates can enter the junior class at a larger 
university. 

As to selection of life work, there is very little to be said. For- 
merly, there were numberless graduates of law, medicine, etc., while 
those of engineering, electricity, etc. were rare. Now, there are 
more college graduates of all kinds than there are situations. It is 
often claimed that the years spent at college could often have been 
better employed in acquiring experience ; but this is misleading, for 
statistics show that a college graduate will in two years show 
greater ability than an equally gifted boy v/ith six years outside 
experience. 

Food : In the chapter on food, it is stated that there is no 
special brain food. However it is advantageous to eat only such 
foods as are quickly digested (see Digestion Table in Chapter on 
Food) , as these require the blood from the brain for a shorter time 
in the stomach to aid in digestion. Such foods are rice, sugar, 
fruits, vegetables, bread, chicken, fish, etc. 

Whiskey is bad, of course. It weakens the brain cells and 
causes them to be slow in performing their functions. It is certain 
that immoderate use of whiskey is injurious, and it is claimed by 
many reputable physicians that the so-called temporary stimula- 
tion of the mental faculties is really an excitement and lack of con- 
trol resulting in seeming brilliancy, but really is not greater bril- 
liancy but less control. Recent tests in school of boys without 



212 



The Wife's Handbook 



whiskey or temporarily stimulated with whiskey show greater rea- 
soning power, more accuracy, quicker thought, and better memory 
when not stimulated. 

Cost of College Course: The following table gives information 
as to the annual cost of a course at various colleges of the United 
States. The expenses as listed are not the lowest possible, nor do 
they make any allowance for various possibilities of income by 
extra work; but they are the lowest for reasonable comfort, and 
the average expenses are generally higher. 

COLLEGE STATISTICS 



Name. 


Location. 


Yearly 

Ex- 
penses. 


No. of 
Stu- 
dents. 


Male or 
Female. 


Assets. 


Alabama : 


Greensboro 
Tuscaloosa 
Tuskegee 
Auburn 


$215 
250 

200 


125 

1,350 

146 

800 


Both 
Both 
Female 
Both 


$ 250,000 

2,500,000 

357,000 

800,000 


Un. of Alabama 

Alabama Con. Fem 

Alabama Poly. Inst 


Arizona : 

Un. of Arizona 


Tucson 


250 


250 


Both 


450,000 


Arkansas : 

Arkansas College 


Batesville 

Conway 

Fayetteville 

Conway 


215 
200 


125 
255 
700 
185 


Male 
Both 

Female 


100,000 
350,000 


Un. of Arkansas 

Central Baptist 


1,000,000 
70,000 


California : 

Leland Stanford Jr. Uu. 

Un. of California 

Un. of So. California . . 


Palo Alto 
Berkeley 
Los Angeles 
San Jose 

Colorado Sprgs. 
Boulder 


400 

465 
300 


1,737 

4,902 

2,505 

118 

757 
1,250 


Both 
Both 
Both 
Female 

Both 
Both 


25,000,000 

15,444,000 

875,000 

240,000 


Colorado : 

Colorado 


2,056,000 


Un. of Colorado 


1,500,000 


Connecticut : 

Yale 


New Haven 
Middletown 

Dover 


400 
290 


3,263 
420 

120 


Male 
Both 

Both 


14,665,000 


Wesleyan 


3,148,000 


Delaware: 

State C. for Col. S 


40,000 


Dist. of Columbia: 

Georgetown Un 


Washington 


250 


1,533 


Male 


1,250,000 


Florida: 

John B. Stetson Un 

Un. of Florida 

Florida Female 


De Land 

Gainesville 

Tallahassee 


250 


500 
350 
413 


Both 
Male 
Female 


1,500,000 
750,000 
300,000 


Georgia : 


Athens 
Decatur 
Rome 
Atlanta 


180 

325 
275 


611 
269 
287 
939 


Male 
Female 
Female 
Male 








Agnes Scott 


650,000 


Shorter 


425,000 


Georgia Sch. of Tech. . . . 


800,000 


Idaho : 

Un. of Idaho 


Moscow 

Lake Forest 
Evanston 


400 

275 
450 


763 

211 
4,490 


Both 

Both 
Both 


1,549,000 


Illinois: 

Lake Forest 


1,300,000 


Northwestern Un 


10,000,000 



The Wife's Handbook 



213 



Name. 



Location. 



Yearly 

Ex- 
penses. 



No. of 

Stu- 
dents. 



Un. of Chicago 

Un. of Illinois 

Armour Ins. of Tech. . 

Indiana : 

Indiana Un 

Un. of Notre Dame . . . 

Valparaiso 

Purdue Un 

Iowa: 

Drake Un 

Un. of Iowa 

Iowa St. C. A. & M. A. 

Kansas: 

Ottawa 

Un. of Kansas 

Kansas State Ag 

Kentucky : 

Un. of Kentucky .... 

Hamilton 

Kentucky Ag. & M. . . 

Louisiana : 

Tulane Un. of Louisiana 

Louisiana State Un. Ag 

& Mech 

Maine : 

Bowdoin 

Un. of Maine 

Maryland: 

Johns Hopkins Un 

Un. of Maryland 

Hood. Col 

Massachusetts : 

Amherst 

Harvard Un 

Tufts 

Williams 

Radcliffe 

Smith 

Wellesley 

*Mass. Ins. of Tech 

Michigan : 

Olivet 

Un. of Michigan 

Mich. State Ag 

Minnesota : 

Un. of Minnesota 

Albert Lea 

Mississippi : 

Miss. Ind. Ins. & C 

Miss. Ag. & Mech 

Missouri : 

St. Louis Un 

Un. of Missouri 

Washington Un 

Montana : 

Un. of Montana 

Montana Ag 

Nebraska : 

Nebraska Wesleyan 

Un. of Nebraska 

York 



Chicago 
Urbana 
Chicago 



Bloomington 
Notre Dame 
Valparaiso 
Lafayette 



Des Moines 
Iowa City 
Ames 



Ottawa 

Lawrence 

Manhattan 



Lexington 
Lexington 
Lexington 



New Orleans 
Baton Rouge 



Brunswick 
Orono 



Baltimore 
Annapolis 
Frederick 



Amherst 

Cambridge 

Medford 

Williamstown 

Cambridge 

Northampton 

Wellesley 

Boston 



Olivet 
Ann Arbor 
Lansing 



Minneapolis 
Albert Lea 



Columbus 
Starksville 



St. Louis 
Columbia 
St. Louis 



Missoula 
Bozeman 



University PI. 

Lincoln 

York 



500 
440 



167 
360 



300 
400 



204 
215 
274 



325 



350 

275 



400 
300 



400 
400 
400 
650 
450 
475 
450 



250 
300 
450 



260 
200 
400 



310 
375 



6,802 
5,200 
1,400 



2,530 
1,000 
5,000 
2,197 



1,593 
2,606 
2,882 



344 
2,715 
2,927 



1,223 
296 
681 



2,833 
716 



422 
1,075 



1,269 

1,400 

300 



429 
4,354 
1,096 
495 
564 
1,550 
1,480 
1,611 



250 
5,805 
1,530 



7,382 
139 



853 
1,150 



1,438 
3,349 
1,548 



500 
537 



891 

3,823 

443 



Male or 
Female. 



Assets. 



Both 
Both 
Male 



Both 
Male 
Both 
Both 



Male 
Both 
Both 



Both 
Both 
Both 



Both 

Female 

Both 



Male 
Both 



Male 
Both 



Both 
Male 
Female 



Male 

Male 

Male 

Both 

Female 

Female 

Female 

Both 



Both 
Both 
Both 



Both 
Female 



Female 
Male 



Male 
Both 
Both 



Both 
Both 



Both 
Both 
Both 



30,972,000 
4,543,000 
5,000,000 



1,500,000 

iioooiooo 

2,187,000 



1,300,000 

3,250,000 

921,000 



400,000 
2,662,000 
2,500,000 



603,000 
300,000 
468,485 



6,600,000 
848,000 



3,460,000 
980,000 



8,150,000 

1,500,000 

300,000 



3,675,000 
24,907,000 
2,145,000 
3,473,000 
1.900,000 
3,573,000 
3,700,000 
10,500,000 



500,000 
4,672,717 
1,415,000 



10,037,000 
223,000 



800,000 
1,150,000 



3,758,000 
11,993,000 



250,000 
1,506,000 



361,000 

3,618,000 

180,000 



214 



The Wife's Handbook 



Name. 



Nevada : 

Un. of Nevada . . . 

New Hampshire: 

Dartmouth ■ 

New Jersey: 

Princeton Un 

Stevens Ins. of Tech 

New Mexico : 

N. M. of A. & M. A. 

New York : 

Columbia Un 

Cornell Un 

Fordham 

New York Un 

Syracuse Un 

Barnard 

Vassar 

North Carolina: 

Wake Forest 

Un. of No. Carolina 

North Dakota: 

Un. of No. Dakota . 
No. Dakota Ag 

Ohio: 

Ohio State Un 

Ohio Un 

Ohio Northern 

Case Sch. of Ap. Sc. 

Oklahoma : 

Un. of Oklahoma . . 
Okla. Ag. & Mech. 

Oregon : 

Un. of Oregon 

Oregon Ag 

Pennsylvania : 

Lehigh Un 

Penna. Military . . . . 

Penna. State 

Un. of Penna 

Un. of Pittsburgh . . 

Villa Nova 

Wash. & Jeff 

Bryn Mawr 

Rhode Island : 

Brown Univ 

South Carolina : 

So. Carolina Mil. A. 

Converse 

Clemson Ag 

South Dakota : 

Un. of So. Dakota . 
So. Dakota Ag 

Tennessee: 

Tennessee Mil. Inst. 
Un. of the South . . 
Un. of Tennessee . . 
Vanderbile Un 



Location. 



Yearly 
Ex- 



No. of 
stu- 
dents. 



Reno 



Hanover 



Princeton 
Hoboken 



Mesilla 



New York 
Ithaca 
New York 
New York 
Syracuse 
New York 
Poughkeepsie 



Wake Forest 
Chapel Hill 



Grand Forks 
Fargo 



Columbus 
Athens 
Ada 
Cleveland 



Norman 
Stillwater 



Eugene 
Corvallis 



So. Bethlehem 
Chester 
State College 
Philadelphia 
Pittsburgh 
Villa Nova 
Washington 
Brvn Mawr 



Providence 



Charleston 

Spartansburg 

Clemson 



Vermilion 
Brookings 



Sweetwater 
Sewanee 
Knoxville 
Nashville 



275 
350 



400 
570 



650 
400 

450 
350 
550 
525 



235 
385 



200 
250 



375 
210 
350 
330 



300 
300 



475 

275 
400 
455 

260 
500 



220 
200 



245 
265 
325 



300 
1,331 



1,599 
324 



9,840 Male 
4,635 Both 



Male or 
Female. 



Assets. 



Both 
Male 



Male 
Male 



Both 



1,324 

4,400 

3,800 

774 

1,073 



459 

875 



1,075 
1,322 



4,111 

2,037 

1,740 

531 



1,210 
1,850 



1,257 
2,314 



632 

100 

2,810 

6,323 

2,650 

394 

332 

467 



961 



211 
300 
811 



425 
851 



165 
246 

4,489 
1,046 



Male 

Both 

Both 

Female 

Female 



Male 
Both 



Both 
Both 



Both 
Both 
Both 
Male 



Both 
Both 



Both 
Both 



Male 
Male 
Both 
Both 
Both 
Male 
Male 
Female 



Male 



Male 

Female 

Male 



Both 
Both 



Male 
Male 
Both 
Both 



615,000 



5,264,000 



5,195,000 
2,000,000 



300,000 



45,000,000 
15,895,000 
210,000 
5,771,000 
4,852,000 
3,000,000 
4,500,000 



661,000 
2,700,000 



2,496,000 
885,000 



5,740,000 

1,360,000 

250,000 

3,500,000 



4,000,000 
808,000 



900,000 
1,500,000 



2,500,000 

"2,'4i8i666 

18,000,000 
2,355,000 

'ii2i8,'666 

3,842,000 



4,277,000 

350,000 

600,000 

1,330,000 



1,500,000 
597,000 



125,000 

750,000 

1,610,000 

4,000,000 



The Wife's Handbook 



215 



Name. 



Texas : 

Baylor Un. . . . 
Un. of Texas . 
Baylor Female 

Utah: 

Un. of Utah . 
Utah Ag. ... 



Vermont : 

Norwich Un. . . 
Un. of Vermont 



Virginia: 

Un. of Virginia . 
Virginia Mil. Inst. 
Wash. & Lee Un. 
Randolph-Macon . . 
Hollins 



Washington : 

Un. of Washington 
Washington Ag. . . . 



West Virginia 

Bethany 

West Virginia Un. 



Wisconsin: 

Beloit 

Marquette 

Un. of Wisconsin 

Wyoming : 

Un. of Wyoming . 



National: 

U. S. Military Academy 
U. S. Naval Academy 



Location. 



Yearly 

Ex- 
penses. 



No. of 
Stu- 
dents. 



Waco 

Austin 

Belton 



Salt Lake City 
Logan 



Northfield 
Burlington 



Charlottesville 

Lexington 

Lexington 

Lynchburg 

Hollins 



Seattle 
Pullman 



Bethany 
Morgantown 



Beloit 

Milwaukee 

Madison 



Laramie 



West Point, N.Y. 
Annapolis, Md. 



650 
250 



420 
300 



375 
425 
260 
360 



180 
200 



325 
310 



None 
None 



Male or 
Female. 



Assets. 



1,531 Both 
3,391 Both 
449 Female 



1,053 Both 



1,200 



187 
600 



887 
375 
456 
576 
250 



2,824 
1,537 



400 
1,271 



395 
1,606 

5,748 



613 

785 



Both 



Male 
Both 



Male 

Male 

Male 

Female 

Female 



Both 
Male 



Both 
Both 



Both 
Male 
Both 



Both 



Male 
Male 



725,000 

4,000,000 

231,000 



300,000 
3,000,000 



4,000,000 
675,000 

1,358,000 
697,000 
200,000 



5,400,000 
8,500,000 



900,000 
1,000,000 



1,850,000 

500,000 

6,675,000 



750,000 



Unlimited 
Unlimited 



*Probably the best technical college in the world. 
For more detailed information, see World's Almanac, price 25 cents. 



MORAL WELFARE 

Necessity for Knowledge. The moral welfare of a boy is indi.s- 
solubly linked with his sexual condition; yet this is where he has 
least real knowledge of his own and least guidance by his parents. 
Any boy knows that whiskey is bad for him, that evil companions 
will gladly lead him to a saloon, and that he may acquire a taste 
for alcohol which will be a weakness all his life. The parents 
always warn him of the above evils and his knowledge is perfect. 
He will likewise know of the hold which gambling acquires on a 
man, and he will have examples shown him of such human wrecks. 

But on the subject of sex, which is far more important and be- 
set with many more dangers and temptations than all the others 
together, his parents are foolishly silent and leave him to learn by 
experience and often by misfortune. 



216 The Wife's Handbook 

Puberty. At the age of 12 or 13, the boj first begins to feel 
development and growth of his sexual organs. His imagination 
begins to picture to him certain association or even intercourse 
with females. Contrary to girls who avoid such subjects, and can 
not imagine unknown things, the boy is thoroughly cognizant of 
these matters and has no difficulty. 

As a result of such imagination, he lies awake at night and con- 
siders these things. His penis becomes erect, and remains so for 
hours. It even becomes physically painful, aching- a little or a 
great deal. If not physically tired, he will remain awake far into 
the night. 

A wise parent will retain the confidence of the boy to such an 
extent that the subject can be discussed. The remedy is not 
perfect, but is helpful. Continual exercise, avoidance of such 
thoughts, and sleeping on the side or stomach are all that are 
necessary to pass the crisis ; it will be difficult, but will-power can 
do the rest. Cold water baths are very efficacious. After two or 
three months, the strange condition will have lost its novelty, and 
the nightly erections will not be painful or troublesome. 

Moral Aspect. From the ages of 15 to 21, the boy is more apt 
than at any other time to be tempted to sexual intercourse. Books 
and male advisors generally argue only as to the dangers of such 
intercourse ; and it is true that these dangers are many and fear- 
ful; they are fully described farther in this chapter. However, 
arguments of danger will not deter a boy of 15 or over. He has 
no fear of present danger of any kind, sexual or otherwise, and the 
threatened effects many years hence of venereal disease will not 
now cause him to hesitate. He is at the chivalric age (see Chap- 
ter on Children), and an appeal to his sense of honor, his protec- 
tion of girls, his moral stamina, his religious sentiment, and even 
to his control of self under suffering will more than anything else 
cause him to keep continent. His romantic faculties are particu- 
larly strong, and he is much more apt to see the moral wrong now 
than he would be later. If possible, he should be made to promise 
that he will abstain from such intercourse until the age of 21. If 
he is not a bad boy, he will make such a promise, and he will prob- 
ably keep it. 

Especially should a parent be on such terms with the boy that 
a promise of this kind can be made, and no desperate fear of pun- 



The Wife's Handbook 217 

ishment should be inculcated so that the breaking of this promise 
will not be acknowledged. This is the most critical period in the 
life of a bo}'^, and he should receive all possible assistance in his 
ignorance of the real facts of sexual hygiene. 

Injury hy Youthful Intercourse. It is just as well to be sen- 
sible in dealing with the boy. Tell him facts, not theories. Do not 
tell him that youthful intercourse will prevent his full physical 
development ; for he will not believe it, as he can point out very 
large men of whom it is known that they have been immoral from 
their early youth. Tell him only that it is the hardest of all habits 
to overcome ; that alcoholic thirst is tame beside it ; that once 
started, it is a continual torment to prevent over-indulgence, and 
that over-indulgence surely leads to permanent physical weakness. 
Tell him also that it is a great moral wrong, and incidentally 
fraught with dangers by disease. 

Quite often, the undeveloped parents of early marriages in 
India are cited as proofs of such arresting of physical develop- 
mnt by early intercourse. This not correct. The parents are 
undeveloped because they are children of immature fathers and 
mothers. Not all the parents are undeveloped ; not half of them. 
Since marriage destroys the imagination and renders sexual inter- 
course a matter of proper relationship, there is no over-indulgence 
and it is certain that a boy married at 17 would be at 21 fully as 
strong and as healthy as a continent boy, but both would be 
stronger and more healthy than an immoral one who had over- 
indulged. The laws of this country forbid youthful marriage, 
not to save the parents, but to prevent the production of offspring 
which would necessarily be weak if born of parents who had not 
attained their full growth. 

Self Abuse. As stated in the chapter on Married Sexual Life, 
self abuse is proclaimed as a cause of sterility. This is not often 
the case. It is very bad for the nervous system, is bad for the 
intellect because of its weakening of the moral fibre ; but its effects 
are not permanently disastrous unless as a result of over-indul- 
gence. However, over-indulgence and self-abuse almost always go 
together. A warped intelligence which shows self-abuse will surely 
not limit itself. This is the great danger. At the age of say 15, 
the boy lies awake and in some pain, and it is very natural that he 
should handle his organs, and often ultimately arrive at self-abuse. 



218 The Wife's Handbook 

Unless morally very strong, he will some times do this ; and if 
morally very weak, he will immoderately perform this act, and will 
become a wreck physically and mentally. If the parent finds that 
the boy has become addicted to this habit, he should at once be 
provided with a wife, for in no other way can this weakness be 
fully cured. Appeals to his moral strength will be of no avail ; the 
boy's moral strength has already gone from him. 

Nightly Emissions. As a natural result of reaching the age of 
puberty, the boy will have nightly emissions. There is no danger 
whatever in these, and the boy should understand this thoroughly. 
In fact, such wet dreams are an almost necessary result of conti- 
nence, are at least an evidence of continence, and are really a 
physical benefit. 

Too frequent recurrence of such dreams are weakening. For 
a nervous boy, twice a week is not unusual. The number may be 
reduced by cold baths, sleeping on side or stomach, sleeping with 
a belt (buckle in back), exercise, and repression of immoral 
thoughts. For a strong, healthy boy, one nightly emission a week 
is not abnormal. 

Venereal Diseases. Gonnorrheoea is the most prevalent of the 
venereal diseases. The first symptons generally appear between 
the second and fifth day after intercourse. There is first a little 
tingling in the orifice of the penis, followed by a slight pain in 
urinating. This is followed by a little discharge, at first thin or 
whitish, but soon thick and yellow or light green. The body aches 
in sympathy, and there is often a slight fever. The treatment 
should be undertaken b}^ a very good physician who makes a 
specialty of such diseases. The average doctor may be the cause 
of a lifetime disaster. Physicians who are ignorant on the subject, 
and most of them are, invariably prescribe some kind of injection 
of potassium permanganate. In nine cases out of ten, these in- 
jections drive a few of the germs back into the prostate gland 
where they thrive, often for years. It is almost impossible to get 
rid of them if they ever reach thre prostate gland, and they gen- 
erally get into the tube leading to the testicles and in 60 per cent 
of cases, cause sterility of one or both testicles. If the physician 
suggests any such treatment as injections, administered by a 
syringe in inexperienced hands, it will be best to get another 
physician at once. Nor would it be suflicicnt to let the disease run 



The Wife's Handbook 219 

its course, for such neglect often results in the germs reaching the 
prostate gland and causing the same troubles stated above. 

The evil effects of gonorrhoea are spread very broadly. This 
is due to the fact that the average man does not know that he is 
not cured of gonorrhoee when the discharge ceases. He experi- 
ences no pain after cessation of discharge; and the germs may 
flourish in the prostate gland for years without really causing 
pain, although quite often his diseased prostate will cause his 
death at age of 50 or more. It is unfortunate that the disease is 
not more evident, because it is invariably transmitted to his wife; 
and hospital statistics no,w prove that uncured gonorrhoea of the 
husband causes at least half of the mysterious female diseases. 
Cases are known where gonorrhoea has been transmitted to the 
wife two or more years after all discharge has ceased. The com- 
plement fixation blood test is the surest proof of presence or ab- 
sence of gonorrhoeal infection. Advertisements are found in med- 
ical journals, it costs $10, and blood can be sent by mail. 

Syphylis is the most horrible and the most incurable of all 
venereal diseases. Its effects are not so widely distributed as those 
of gonorrhoea, because it is known that syphylis is very rarely 
cured, and there is no deceptive appearance of cure as in the case 
of gonorrhoea. Men recognize its horror and will accept the 
statement of the physician that it may remain for two or three 
years after apparent cure, while the physical pain of gonorrhoea 
is so little that men will not believe that it is not cured. 

Although syphylis may be caught in other ways, it is gener- 
ally as a result of sexual intercourse. Some two or three weeks 
after intercourse, it appears as a reddish pimple generally on the 
head of the penis ; developing soon into an ulcer which breaks and 
discharges. This is followed by pain in the groins, red pimples 
on the skin, and whitish spots on the lips and tongue. The disease 
gradually becomes worse, eyes become sore, throat sore, pains in 
legs, arms, joints, etc. This gradually wears away, but if not 
properly treated, the bones, joints, and cartilages are finally at- 
tacked, resulting in wreckage of the whole body. 

Treatment should be made by a reputable physician. The 
mercury treatment is generally followed ; although there are some 
recent medical discoveries which claim a quicker cure. It is pos- 
sible to effect a cure, but it is recognized that it is a matter of two 



220 The Wife's Handbook 

or more years, with some ultimate doubt of final cure. The Was- 
serman blood test, possible by mail, cost $10, is a final test of the 
tft'ectiveness of the cure. 

Preventives of venereal diseases are quite efficient, but are not 
always certain. In Denver, the immoral women were segregated 
and all examined, and it was found that 90 per cent were af- 
fected by venereal disease ; so it is certain that a boy ■'vho has in- 
tercourse with such women, will sooner or later catch a venereal 
disease. Certain precautions can be taken however, as follows : 

(a) Condoms; these are rubber sheaths Avhich are placed over 
the penis. They are sold "for prevention of disease only," and they 
will prevent disease provided they do not break, and are properly 
handled so that the}' are effective as a sheath throughout. 

(b) Mercury bichloride tablets — used as an antiseptic wash. 
They are sold in little glass bottles labeled "Poison.*" Two 
tablets in a half basin of water are sufficient to kill all germs with 
which the water comes in contact. 

(c) A ten per cent solution of Argyrol used as an antiseptic 
wash, and also as an injection for not over an inch. If injected 
more than an inch, the germ ma}' be driven back into the prostate 
gland. This wash is applied in full strength or half weakened by 
water. 

Sexual Intercourse Not Necessary. It is claimed by many 
men, among them reputable physicians, that sexual intercourse 
is necessary for the physical and mental health of a boy or man. 
This is not entirely correct. Many instances are known where men 
have remained continent until 40 years of age, have retained 
practically the full use of their mental and physical faculties, 
and have then produced strong and healthy children. Lack of 
intercourse has no effect whatever on the mental or physical 
health of a normal man : but it is a fact that the sexual powers 
and the sexual organs are not so well developed in a continent man 
as in one not continent. The sexual organs of a man, like other 
organs of the body, would become atrophied by lack of use if 
nightly emissions did not keep them in shape ; but a little exer- 
cise after marriage soon produces complete development in the 
male as in the female. It is, however, undoubtedly true that, if 
nightly emissions cease, the sexual organs are becoming atrophied 
and are in need of exercise. Before acting upon any such con- 



The Wifk's Handbook 221 

elusion, however, a man of 38 should remember that his sexual 
organs and imagination are not as active as they were at 19, and 
one nightly emission in two months is sufficient evidence that 
these organs are in proper condition. 

The same moral standard for both men and women is often 
advocated by married couples, and by unmarried women. It is 
not probable that it will be attained. Without any desire to 
preach to either men or women, I will say that both are to blame 
for the present situation. As soon as married, a woman often 
ceases to be a partner, and becomes a burden. The j'oung man 
sees such cases around him, and does not wish to assume such a 
burden early in life, on a small salary, with prospects uncertain. 
Likewise, wives are expensive, and the young man knows this. If 
not married before 30 years of age, he has certainly considered 
thoroughly the matter of sexual intercourse. It is simply a 
question of moral wrong or physical danger. In general, he 
accepts the moral wrong and risks the physical danger. 

A women is naturally virtuous; it is practically certain that 
no women ever entered on an immoral career purely for the 
pleasure she expected to experience. A woman has to con- 
sider the loss of virtue as a mental loss, a moral loss, a physical 
danger, and finally fear of detection. If she should suc- 
cumb to the other three, she will finally hesitate and turn away 
before the fear of detection. The difference in the moral attitude 
of men and women has become accentuated during the centuries, 
until now the known immorality of a woman is sufficient to cause 
her to be avoided as a companion, while the known immorality of a 
man is a mailer of no comment, but even some times of amusement. 

In the future, a greater knowledge of the physical dangers of 
disease will probably cause an improvement in the moral standard 
of man, but he will never have the same incentive for morality and 
will never attain the same moral standard as women. 



CHAPTER XIV. 

DAUGHTERS. 

General Bemarks: The information in this chapter is intended 
to cover the life of a girl from the ages of 12 to 20. Before the 
age of 12, the character and habits of the girl have received their 
most important training, but further intellectual and practically 
all physical training must be taught the girl after the age of 12. 
As a general rule the average mother has had it sufficiently im- 
pressed upon her that the age of puberty is the most dangerous 
to the future health of her daugliter, but all sexual matters are so 
surrounded by an air of mystery with women, that it is well to 
call attention to the common errors, and give some few instruc- 
tions on this subject. 

It would be well to have the daughter read this chapter; it 
will be easier to start her training in this manner. Also, it will 
show her the necessity for care and attention to herself during 
these eight important years of her life. 

The subject is considered in three parts; Moral Welfare, 
Physical Welfare, Intellectual Welfare. 

MORAL WELFARE. 

Necessity for Knowledge. The moral welfare of a girl is de- 
pendent upon her sexual condition. By this is not meant that her 
morals need careful scrutiny, but is meant that her sexual condi- 
tion during the age of puberty is an index of her mental condition, 
her moral attitude, and her physical health. The average girl has 
no tendency at all toward immorality ; in this she is very different 
from a boy, who has temptations and habits conducive to immor- 
ality. The knowledge of young girls is very little. This is very 
well for her morals, but it has the disadvantage that the young 
girl knows much less about herself than does a young boy ; in fact 
she knows very little about herself, even less than a young boy 
knows about her. This ignorance of herself, and consequent bash- 
fulness on subjects sexual, quite often leads her to do things very 
disastrous. 

Puberty: At about the age of fourteen to sixteen, the young 
girl first begins to have her monthly sickness. She has a fullness 



224 The Wife's Handbook 

of the breasts, and the discharge of the vagina. The average age 
for such discharge is 15 years ; but it is by no means uncommon to 
find it in girls of 12 years or 19 years. If it comes at an early age, 
or even late, there is no need for alarm. It does not come earlier 
in warm climates, as is generally supposed. If the general health 
is good, the failure of menstruation to appear at say 14 years 
need cause no concern whatever. Quite often, mothers use arti- 
ficial means to bring on menstruation; this is injurious and not 
at all necessary. 

The mother should carefully watch her daughter for signs of 
approach of her first menstruation. It is best to explain these 
matters fully at about the age of 12, so there can be no mis- 
take. If ordinary rules of diet are followed, there need be no fear 
of trouble of any kind. If there is positive evidence of its ap- 
proach, more careful rules of diet will be beneficial. Slowly diges- 
ting meats, alcohol, coffee etc. should be forbidden ; and quickly 
digesting foods such as milk, rice, chicken, and fruit prescribed. 
Apart from diet, the girl should take some exercise in the open 
air, but not so much as to be exhausting. Warm baths should be 
taken every other day, followed by a cold shower. Particular 
care should be taken that the feet are not wet and that the girl 
does not take cold. Regularity of emptying the bladder and in- 
testines is important, because the bladder and intestines are very 
close to the womb and have marked effect on it. 

At some period before the first menstruation, but not neces- 
sarily immediately before it, the body of the young girl undergoes 
certain change ; the hips broaden, the breasts enlarge ; nipples 
become prominent; the special organs of generation, uterus and 
vagina and external parts, enlarge and show marked development. 
The first menstruation is not always preceded by disagreeable 
symptoms ; though, at times, it is possible to predict its very near 
approach by continued nervousness and some or all of the follow- 
ing symptoms : colicky pain in the lower part of the abdomen ; dis- 
tention of the bowels with gas ; aching pains in the back and 
thighs, fullness in the head, a slight fever, a feeling of excitement, 
mucus discharge from the vagina. 

Physiology of Puberty: Menstruation is an evidence of the 
approach of development of an ovum from the ovaries, but has no 
direct bearing on such development. The discharge is practically 



The Wife's Handbook 225 

continuous and is caused by an accumulation of blood in the womb 
and its related parts. The blood begins to accumulate immedi- 
ately after the cessation of the last discharge. It is real infla- 
mation, just as there is inflammation around a splinter in the fin- 
ger. The temperature is even found to vary slightly as the 
amount of blood accumulated increases. 

Upon cessation of menstruation, the ripened ovum leaves the 
ovaries, travels slowly into the womb, and is expelled through the 
vagina. The ripened ovum does not leave the womb in the men- 
strual flow. The time for this progress is about eight days, as 
explained in the chapter on Married Sexual Life. If the ovum is 
fertilized, all of this accumulated blood is used in nourishing the 
unborn child, and menstruation generally ceases during preg- 
nancy. Likewise, almost invariably, menstruation ceases during 
nursing of the child. There must be some relation between men- 
struation and development of the ovum, although it is not yet de- 
termined, for no ova are developed and there is no conception 
during pregnancy and very rarely during nursing. On the aver- 
age, menstruation occurs ever}'' 28 days, lasts four days, and the 
total discharge is about as much as six ounces (near a tumbler 
full). 

Precautions. As so little is generally known by a woman about 
m'^nstruation, there are many errors committed, some of them very 
serious. The average woman does not know that there are no fixed 
rules as to the amount, lengths, periods etc., but judges all girls 
by her own experience. It is well that girls are somewhat reticent ; 
otherwise, other women's advice would cause them much trouble. 

About sixty per cent of women menstruate every 28 days, but 
periods of three weeks to six weeks are not at all uncommon. Four 
days is the usual length of discharge, but one day or seven days 
is not uncommon. Six ounces is the average amount, but per- 
fectly healthy cases are known where there is no blood whatever. 
One fixed rule can be followed: If the health is good, and the 
periods regular, the amount and length should be left alone. It is 
not a matter for experiment. For some thirty years during a 
women's life, it seems that her whole physical being is engaged in 
its function of ripening these ova, and expelling them in connection 
with menstruation, or after fertilization, in developing one during 
pregnancy. During this time, the woman's mind as well as her 



226 The Wife's Handbook 

body is engaged in this function, and other matters cannot con- 
sistently and continually occupy her attention. If forced to un- 
dergo great bodily or sustained mental exertion, her physical de- 
velopment is deranged. 

This is not intended as an argument for socalled feminine 
weaknesses, called peculiarities. These are entirely unnecessary, 
and are likewise a detriment to the health. If carefully started 
during her first periods, there is no reason why a girl should 
not be fully as healthy as a boy during the same age. Nervous 
diseases of girls are generally due not to physical pecularities 
but to mental deficiencies induced by erroneous teachings of her 
family or friends. 

Especial care should be taken not to let the feet get wet or 
to catch cold. Cases have been known where girls have de- 
liberately stood in cold water in order to stop the flow. This 
is very bad; the flow should not be stopped, if normal. If ab- 
normal, a reliable physician should be consulted. 

The girl should avoid excitement, particularly mental stimu- 
lation of the sexual organs. This is rare but should be considered. 
She should not be allowed close companionship with boys during 
the first few months of menstruation, until she has become familiar 
with the matter and it is no longer a cause of mental excitement, 
Any irrational or absurd acts of the girl during her first periods 
should receive careful consideration, and even treatment ; under no 
circumstances should she be led to believe that her case or her in- 
quiries are unusual. A morbid sense of shame should by all means 
be avoided; curious questions should be fully answered, in fact, 
should be even anticipated. A sense of pride should be developed 
in the marvels of her physical development, in the powers so latent ; 
and a proper sense of modest}^ and bashfulness should by no 
means be allowed to become a cause for concealment of any unusual 
troubles or dangers in this important function of womanhood. 

During the duration of the periods, complete rest is necessary ; 
only such exercise should be taken as is desired; there should be 
no exertion ; cold baths should be avoided unless previously taken 
regularly. Food should be carefully selected, and be quickly di- 
gested (see Chapter on Food). 

Diseases: Venereal diseases are not discussed here. They are 
rare among girls of fairly decent habits, and they are invariably 



The Wife's Handbook 227 

acquired by contamination from some male who is carrying the 
disease. As these diseases of females are described in the same 
reference books mentioned in the chapter on sons, they may be 
consulted for information. 

Inflamation of the external lips is caused by carelessness in 
keeping clean. The treatment is very simple; bathe often in cold 
water, apply some cooling salve. 

Itching of the external parts is very rare, but is a possibility. 
It is generally caused by weakness of the general health, particu- 
larly by constipation. If caused by impurity of the blood, the 
same itching may be elsewhere, and some blood medicine is ad- 
visable. If caused by constipation, sitting in cold water for five 
minutes twice a day is about as good as anything. The habit of 
regular movement of bowels early in the morning should be ac- 
quired. 

Leucorrhoea is a discharge from the vagina of a mucus or 
pus, generally whitish. The discharge is very similar to that 
from gonorrhoea. If there is any cause for suspicion, examina- 
tion should be made for germs of gonorrhoea. Leucorrhoea is not 
at all uncommon and many girls are very miserable over it. The 
disease is caused by inflamation of the mucus membrane of the 
vagina or womb ; and is likewise caused or accompanied by general 
weakness. It may be caused by anything which will weaken the 
system, such as cold, too much alcohol, vicious habits, want of 
exercise and fresh air, too much warm bathing, etc. A reliable 
physician should be consulted when there is positive evidence of 
leucorrhoea. There are many serious results possible from effort 
to cure same at home. If complete rest does not effect an imme- 
diate cure, further home remedies are not advisable. 

. Inflamation of the ovaries, fallopian tubes, or womb is caused 
by sexual excitement. It is similar in a general way to erection 
in a boy. In very romantic or highly sensitive girls, it is not at 
all unusual. If the general health is good, it can be caused by 
dancing and companionship of boys, and is very often caused by 
long engagements. Mothers are somewhat careless in this respect. 
Generally, the results are not serious. If caused by ill health, 
the health should be carefully improved. If caused by mental 
excitement of the sexual organs, the cause of such excitement 
should be removed ; the bowels must be kept open, the hands and 



228 The Wife's Handbook 

feet warm. If there is a discharge of mucus, the matter is very 
serious, there is danger of an abscess or derangement of the 
organs ; a physician should be consulted. 

Self-abuse among girls is very rare, but it is not entirely 
missing. Its effects are practically the same as in the case of boys. 
(See Chapter on Sons). The remedy is difficult; in fact, more 
difficult than in the case of the boy. Marriage is the one cure. 
Cold baths, exhausting exercise, and a thorough explanation of 
the evil results are necessary, advisable, and of lasting benefit in 
the cases of those who are not mentally weak. For these last, 
some kind of physical restraint may be necessary. As the ultimate 
effect of continued self-abuse is insanity and impotence, this 
matter should be considered of prime importance. 

Chaperons : Escorts of older women in charge of young girls 
have for centuries been required. The chaperon of today corres- 
ponds to the duenna of Spain, and to the keepers of the harems 
in Turkey. In a country like this, where the intelligence of the 
women is very great, the necessity of chaperons practically ceases. 
However, there are times when these women are available as a 
refuge for young girls, and as confidants in matters requiring im- 
mediate decision. The young girl is ignorant, and does not realize 
that too close contact with boys and excitation of her sexual 
organs is productive of real physical harm. It is her opinion 
that as long as there is no moral wrong, there should be no ob- 
jection. The greater experience of her chaperon will be of great 
benefit to her physical health if she forbids any games or attitudes 
which may lead to such sexual excitement. As stated in the 
paragraph on diseases, several serious troubles are caused by 
sexual excitement. 

It is also a fact that until she has acquired full development 
and full knowledge of the sexual relation (and often afterward), 
the young girl is weaker in resisting power than a man ; and the 
chaperon should make it her duty to see that no opportunities 
occur for a man to endeavor to break down the ignorant or moral 
scruples of the young girl. At her own home, efforts by men at se- 
duction are not so apt to be successful as under the excitement 
of an entertainment. 

For more di'tailed information see Confidential Chats with Girls, Howard, 
price $1.25. 



The Wife's Handbook 229 



PHYSICAL WELFARE 



At about the age of twelve, the physical differences between 
girls and boys first begin to manifest themselves. Up to that time, 
except for certain established customs, there is no real reason why 
girls and boys should not take part in the same games and studies. 
However, since at that age the separation must be very distinct, 
it is just as well that the preparation for such separation begin at 
an earlier period. 

At the age of puberty, the young girl becomes very bashful and 
timid. A knowledge of the fact that she is physically a different 
being is for the first time brought to her attention. She becomes 
exceedingly sensitive, and for the first time develops the unreason- 
ing and sometimes irrational traits which are utterly foreign to 
the masculine mind. She also develops a loving disposition, a sense 
of physical dependency, and sometimes mental dependency on her 
brothers. Her physical development undergoes radical change. 
Her breasts become rounded, her form becomes more symmetrical. 
Sometimes she also experiences very rapid growth of bones and 
muscles. 

At any rate, her whole system is undergoing somewhat of a 
strain mentally and physically, and no undue exertion should be 
placed on her. She should be forced to take a certain amount of 
exercise ; but it should not be at all violent. Fresh air is preferable 
during such exercise; hence walking, skating, etc, are recom- 
mended. Such exercise shonld not be excessive, should not weary 
her, but should be sufficient to secure full development. A lack 
of such exercise will result in later life in extreme stoutness with- 
out the proportionate amount of muscular and bony tissue. 

Sufficient food and plenty of sleep are the best remedies for 
a seeming indisposition. Without too much interference, it will 
be possible to judge as to just how much is necessary. Unless the 
girl was indolent before this time, it will be well to let her judge 
as to what is desired. 

In about two years after commencement of menstruation, it is 
probable that there is no further possibility of derangement of 
any of the vital organs, and more regular, sj'stematic, and fatigu- 
ing duties should be exacted. This is particularly necessary when 
fullness of form has not been acquired. Certain exercises arc suit- 
able for certain weaknesses of muscle; but as none are injurious. 



230 The Wife's Handbook 

no special warning need be given. In the majority of cases, any 
system of setting up exercises comprising trunk exercises, chest 
exercises, etc, as can be found in handbooks, will be all that is 
necessary. Naturally, no violent exercise should be indulged in, 
either now or later ; in fact never after the age of puberty. 

It is customary for certain people to exclaim loudly against 
late hours, parties, etc. Such late hours are injurious if there 
is the usual accompaniment of indulgence in stimulants ; it is also 
injurious if the proper amount of rest and sleep is not received. 
The main objection lies in the irregularity of habits. A girl who 
spends every evening at some party until twelve o'clock will be 
just as healthy as her sister who goes to sleep each night at nine 
o'clock, provided the first girl sleeps three hours longer each 
morning; but she will eventually injure her health somewhat if 
she goes to sleep some nights at nine o'clock and on other nights 
at twelve o'clock. 

Corsets are generally believed to be extremely hurtful to young 
girls. This is true, provided the corset is too tight and is ill 
fitting as was generally the case several years ago. But the 
modern corset is somewhat of a benefit to a young girl in that 
it helps to hold her erect, increases her pride in her appearance 
just when she is extremely sensitive, and there seem to be no au- 
thentic case where real injury has been done by the recent large 
waisted corset. 

Food: In the Chapter on Food, there is a table showing the 
calories of proteids and fats in each article. Naturally, the food 
for a girl at this critical period should be such as will build up 
her bones and tissues, and prevent undue excitement. In general, 
ordinary food, not too rich in fats, will be satisfactory. Especially 
valuable foods for growing girls are meats, oatmeal, baked beans, 
etc., while the least valuable are sugar, candy, butter, cream, cake, 
etc. These last are not harmful; but both cannot be eaten be- 
cause the appetite wil not stand it. The former are necessary for 
proper growth ; the latter are of no particular value and can only 
serve to decrease the appetite for the former. 

INTELLECTUAL WELFARE 

As in the case of a growing boy, the intellect of a young girl 
is not weakened by her rapid growth or by her physical changes, 



The Wife's Handbook 231 

but her nervous system is more sensitive, her imagination is in- 
creased, and her reasoning powers are not greatly strengthened. 
Owing to the fact that all her physical faculties arc concentrated 
in her physical growth, it is not desirable to force great exertion 
or activity on her mental faculties, as they are surely identified 
and occupied with her physical growth. 

School Course: The high school course is not difficult, and the 
young girl should surely take this course. In addition a certain 
amount of house duties should be required of her, as these are not 
necessarily fatiguing. No house duties should, however, be as- 
signed her that will interfere with her proper rest and sleep. A 
certain amount of account keeping and a knowledge of cooking 
should surely be required. Sewing is not advisable during these 
few years. It is not exercise, is hard on the eyes, and the usual 
sewing as at present required is rather uselesss. A sewing machine 
should be avoided by her just at this time, if possible. 

College: A college education is not as necessary for a girl as 
for a boy. The curriculum of the average girls' college is of no 
particular value in her future life. As a general education, it is 
rather useful, and all possible general education should be ac- 
quired ; but a course at some domestic school will be of real value. 

Naturally, a certain amount of self-confidence is acquired at 
college, but the necessity for such self-confidence is not so great 
with a girl as with a boy. The young boy learns to compete with 
other boys in later life. The young girl never needs to compete 
with other girls in later life, consequently she does not acquire 
this benefit from a college course. 

However, a college life is a source of much pleasure to a 
young girl ; she forms friendships which are lasting, and feels that 
she is at no disadvantage in her preparation for life. This is the 
advantage of college for a girl, and she should be given this ad- 
vantage, if possible ; but the most important advantages acquired 
by a boy in his college life, viz, preparation and self-confidence, 
are not acquired by her. 

There is one very important reason why young girls should not 
be sent to the preparatory schools, as is the case with boys. In 
fact, this is recognized to such an extent tliat tlierc are very few 
such schools. During the first menstrual periods, the young girl 
sliould be placed with companions in whom she has the utmost 



232 The Wife's Handbook 

confidence, and to whom she will be sure to tell freely her condition. 
There is no one in whom she is so willing, by confidence and train- 
ing, to confide as her in mother; consequently, during these first 
months or even two years, she should not be placed in a college 
where the teachers are strangers and often considered tyrants. 
Much injury has been done by thus leaving a young girl to look 
out for herself under these conditions. The chances are very much 
against her enjoying as perfect health as would otherwise be the 
case. 

The selection of a college is a matter of some moment. A small 
college has the advantage that there is greater college spirit and 
closer companionship. It has the disadvantage that the oppor- 
tunity for extended acquaintance and better selection of com- 
panions is not present. If possible to do so, it would probably be 
just as well to select either a large college for its advantages as 
regards numerous acquaintances and much selection, or a small 
finishing school because of its advantages in the way of extremely 
careful training and individual supervision. 

Cost of College Course: In the Chapter on Sons is given a 
list of the female and co-educational colleges, with cost, number of 
pupils, etc. There is no list available for the numerous boarding 
schools and finishing schools, but their advertisements may be 
found in any magazine. 

Marriage: Of late years, owing to the suffragist movement, 
it has become customary to treat with scorn the statement that 
all women should look forward to marriage as their prime goal 
in life. It is unfortunate that leaders of the suffragist movement 
deem it necessary to make scornful statements regarding marriage 
in order to strengthen their cause. The wife, in past years, had 
certain duties about the home. In the march of industrial events, 
men and machinery have taken away from her these individual 
duties, and she now is properly anxious to secure the right of 
suffrage in order to see that the food is pure, the water of the 
best quality, that the schools are properly organized, and that 
the labor of her child or of any children is not too early enforced, 
thereby stunting growth mentally and physically. 

Marriage is the prime object of a woman's life. If she does 
not find a proper mate, then single life is better than an im- 
proper mating. All of the physical functions of a woman during 



The Wife's Handbook 233 

some thirty years of her life are engaged in preparing her for 
marriage, and she should endeavor to fulfill her normal functions. 
If she does not do this, she will eventually lose this power. 

Each year, the number of bachelors is increased. This is 
due to the fact that the average man sees each day the bad effects 
in the cases of friends with extravagant wives. He does not see 
the numerous cases where the wives do not act as a dead weight 
around their husband's necks. When men become convinced that a 
girl is willing to perform her fair duty and take her fair share 
of life's problems, for better and for worse, that girl can easily 
select the best man in her acquaintance and marry him if she 
wishes. Beauty is an advantage ; but man is a being with faculties 
of reasoning, and no amount of beauty will be able to offset an 
evident laziness, selfishness, ignorance of life's problems, and un- 
fair expectations of distributions of the disagreeable events of the 
partnership. .-^ / 



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